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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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From Cooking Light. Per serving: 403 calories, 6.2 g fat, 30.5 g protein, 50.4 g carb, 2.9 g fiber, 44 mg cholesterol. Ingredients:
5 cups water |
1 1/2 cups rice wine or 1 1/2 cups sake |
3/4 cup low sodium soy sauce |
1/4 cup sugar |
2 teaspoons vegetable oil, divided |
2 lbs beef stew meat, cut into 1 1/2 inch cubes |
8 green onions, cut into 1-inch pieces |
6 garlic cloves, crushed |
2 cinnamon sticks |
1 piece peeled fresh ginger, thinly sliced (1-inch length) |
1 (10 ounce) package fresh spinach, chopped |
4 cups hot cooked wide lo mein noodles or 4 cups vermicelli |
Directions:
1. In a bowl, mix together the first 4 ingredients; set aside.
2. Heat 1 teaspoon oil in a large pot over medium-high heat; add in half the beef, browning on all sides.
3. Remove from pan and repeat procedure with 1 teaspoon oil and remaining beef.
4. Return beef to pan.
5. Add in water mixture, onions, garlic, cinnamon, and ginger.
6. Bring to a boil; lower heat, cover, and simmer 2 hours or until beef is tender.
7. Discard ginger slices and cinnamon.
8. Stir in spinach; cook for 3 minutes or until wilted.
9. Serve over noodles.
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