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Spinach Beef Stir-Fry

Rated as 4.48 out of 5 Stars

"With tender strips of steak and fresh colorful vegetables, this mouth-watering stir-fry sizzles with flavor! 'My versatile entree can also be made with chicken breasts instead of beef,' says LaVerne Heath of Fountain, North Carolina. 'If you like zucchini or squash, toss some in. A bag of frozen vegetables can also be used.'"
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Ingredients

30 m servings
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Nutritional Analysis: One serving (1-1/4 cups stir-fry, calculated without rice) equals 280 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 597 mg sodium, 16 g carbohydrate, 6 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.

Reviews

Read all reviews 15
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I used beef broth instead of water and boullion. Double measurement for sauce.

Most helpful critical review

This was ok. I liked everything in it and it was easy/fast to prepare .. I think the sauce is bizarre to me (I made my own Chinese five-spice since I didn't have any on hand but had all the ing...

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I used beef broth instead of water and boullion. Double measurement for sauce.

This recipe was great, absolutely delicious. I did not have the five spice powder, or the exact vegetables but it turned out great anyway! Thanks for the recipe.

Good recipe, but thought it need more than just the 1/2 tsp five-spice. I was looking for a last minute healthy stir-fry recipe and did not have time to marinate the meat. Instead, I ended up ...

Although I made a few changes, I'm sure this recipe would be delicious as written. I couldn't find five spice powder, so I used a stir-fry package mix. I also added zucchini and red onion. I ...

This was ok. I liked everything in it and it was easy/fast to prepare .. I think the sauce is bizarre to me (I made my own Chinese five-spice since I didn't have any on hand but had all the ing...

This is REALLY good! I followed the recipe exactly (except for the water chestnuts) and it came out great - the spinach is a nice touch! Tonight I am trying it with chicken and adding broccol...

Oh my gosh...so good! Did everything exact except served on sesame noodles instead of rice. Might need a little more sauce though if I had served on rice, but with noodles it was perfect!

My husband and I loved this dish just as it is! I used wheat-free soy sauce to make this recipe gluten free. I didn't have any fennel, so I made the Chinese 5-spice powder from the individual ...

This is one of the best recipes i've made..everyone loves it even my 5 yr old twins, so easy and you can add different veggies..i love it!!