Spinach Beef Stir-Fry

Spinach Beef Stir-Fry

1/4 cup reduced-sodium soy sauce
1 boneless beef sirloin steak (1 pound), cut into thin strips
2 teaspoons cornstarch
1/2 teaspoon beef bouillon granules
1/2 teaspoon Chinese five-spice powder
1/2 cup water
2 tablespoons canola oil, divided
1 cup sliced fresh carrots
1 medium green pepper, julienned
1 cup sliced celery
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced green onions
6 cups torn fresh spinach
Hot cooked rice, optional

Place soy sauce in a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard soy sauce.

In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. In a large nonstick skillet or wok, sir-fry beef in batches in 1 tablespoon hot oil until beef is no longer pink. Remove from skillet and set aside.

Stir-fry carrots in remaining oil for 2 minutes. Add the green pepper, celery and mushrooms; stir-fry for 3 minutes. Add the water chestnuts and onions; stir-fry for 2 minutes or until vegetables are crisp-tender.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired. Makes 4 servings.

Chinese Five Spice
2 tablespoons aniseed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months. Makes about 1/2 cup.