Mongolian Beef

Directions

1. 1
   Trim all fat from steak.
2. 2
   Cut into 1-inch strips along the grain.
3. 3
   Thinly slice across the grain.
4. 4
   Marinate beef in soy sauce 10 minutes or up to 4 hours.
5. 5
   Slice onions into 1 1/2-inch pieces. Wash spinach and chop into 1 or 2-inch pieces.
6. 6
   Mince ginger. Mince garlic.
7. 7
   Seed and slice pepper thinly crosswise.
8. 8
   Dissolve 1 tablespoon cornstarch in chicken broth (more for a thicker sauce). Heat wok very hot.
9. 9
   Add 1 tablespoon oil.
10. 10
    Stir-fry onions until soft but not brown.
11. 11
    Move to sides of wok.
12. 12
    Add more oil, if needed.
13. 13
    Stir-fry ginger and pepper a few seconds, then add beef and cook briefly.
14. 14
    Move beef to sides of wok.
15. 15
    Stir-fry spinach just until wilted.
16. 16
    Recombine all ingredients in bottom of wok. Add remaining spices and broth.
17. 17
    Simmer about 5 minutes to reduce and thicken liquid, stirring frequently.
18. 18
    Serve with hot cooked rice.
19. 19
    Garnish with shredded carrot, if desired.
20. 20
    Yields 2 servings.