Spinach and Beef Stir-Fry

A quick and flavorful stir-fry pairing iron-rich beef strips with a generous heap of fresh spinach in a savory garlic-ginger sauce. One of the most efficient ways to load up on dietary iron.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 6 cups fresh baby spinach
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 1 tbsp rice vinegar
• 2 cups cooked white rice

Method

1. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, and cornstarch. Set sauce aside.
2. Slice flank steak very thinly against the grain. Pat dry with paper towels for the best sear.
3. Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon vegetable oil. Sear beef in a single layer without moving for 1-2 minutes until browned. Flip and cook 1 more minute. Remove to a plate.
4. Add remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
5. Add sliced bell pepper and stir-fry for 2 minutes. Add the spinach in batches, tossing as it wilts.
6. Return the beef to the wok. Pour in the sauce and toss everything together until the sauce thickens and coats all ingredients evenly.
7. Serve immediately over cooked white rice.

Chef's note: Beef and spinach are both excellent sources of iron, and the bell pepper provides vitamin C which significantly enhances iron absorption. For maximum iron absorption, avoid drinking tea or coffee with this meal as tannins can inhibit iron uptake. Slice the beef as thin as possible for the most tender result.

Nutrition per serving

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