Fried Spinach
Submitted by jazzee
Thai-style stir-fried spinach with sliced beef, fish sauce umami, and fresh tomato wedges. Quick wok cooking keeps greens vibrant and meat tender for weeknight Asian dinners.
YIELD
3 servingsPREP
10 minCOOK
20 minREADY
30 minThis lightning-fast stir-fry brings together tender strips of rump steak and wilted spinach in a savory fish sauce glaze that’s pure umami magic.
The technique is classic Thai: high heat, quick cooking, and layering flavors as you go.
Garlic aromatics hit the hot oil first, then spinach gets a fast sauté before the cornstarch-coated beef joins the party.
Fresh tomato wedges add juicy pops of acidity right at the end.
Pro Tips
- Slice beef against the grain for maximum tenderness in your stir-fry
- Have all ingredients prepped and ready before you start cooking; this dish moves fast once the wok heats up
- Don’t overcrowd the pan with meat or it’ll steam instead of sear
Ingredients
Directions
Trim any fat from steak.
Sliced thinly. Chop onion finely and combine with meat, ½ teaspoon pepper, ½ tablespoon fish sauce and cornstarch.
Rinse spinach and cut each leaf into 3 pieces.
Slice tomato into thin wedges and crush garlic.
Heat 1½ tablespoons of oil in a frying pan. Add remaining garlic and stir fry until fragrant.
Add spinach and stir fry for 3 minutes.
Add remaining fish sauce and tomato.
Stir fry 2 minutes, then remove to a heated serving platter.
Heat remaining oil in frying pan. Add meat and stir fry for 5 minutes.
Add 2 tablespoons waterif meat sticks to pan.
Remove meat from pan and sprinkle over spinach.
Sprinkle with pepper and serve.
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