Stir-Fried Beef with Fall Vegetables

This recipe serves:  4

2 teaspoons lite soy sauce
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1/2 teaspoon red chili paste
2 tablespoons dry sherry, or water
2/3 pound beef flank steak, sliced across the grain into 2" pieces
2 carrots peeled and cut into 2-inch sticks
2 parsnips peeled and cut into 2-inch sticks
1 teaspoon peanut oil
4 cups spinach, washed and stems removed
6 cups cooked white or brown rice
1. Combine the soy sauce, ginger, garlic, chili paste and sherry and pour over the meat. Marinate for at least 10 minutes or over night in the refrigerator.

2. Bring a large pot of water to a boil. Toss in the carrots and parsnips and cook for about 2 minutes and quickly remove with a slotted spoon. Drain and refresh with cold water. Set aside.

3. Remove the beef from the marinade, reserving the marinade.

4. Heat a wok over high heat and add the peanut oil. Stir-fry the beef until just browned, about 2 minutes. Add the carrots and parsinps to the pan and toss quickly in the hot pan.

5. Add the remaining marinade and simmer for 1 minute.

6. Add the spinach and cook until it is just barely wilted, about 30 seconds.

7. Meanwhile, heat the rice in the microwave (if necessary). Arrange a ring of rice on the center of each plate and serve the stir-fry in the middle of the rice.

Serving Size: 4 ounces of beef with vegetables and rice

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