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SideChef
Recipes
Dairy-Free
Stir Fried Beef and Spinach in Cherry Peppers Sauce

16 INGREDIENTS • 6 STEPS • 1HR 40MINS

Stir Fried Beef and Spinach in Cherry Peppers Sauce

Recipe

3.8

4 ratings
Marinated (pickled) Cherry Peppers (Cherry Chillies, Cherry Bomb Peppers), both whole and chopped, have become one of my favorite condiments and spices lately. They are both mild and hot, different brands usually have a different heat index. They also taste very fruity, so they make a great ingredient in sauces.
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Marinated (pickled) Cherry Peppers (Cherry Chillies, Cherry Bomb Peppers), both whole and chopped, have become one of my favorite condiments and spices lately. They are both mild and hot, different brands usually have a different heat index. They also taste very fruity, so they make a great ingredient in sauces.
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

1HR 40MINS

Total Time

$3.10

Cost Per Serving

Ingredients

Servings
4
us / metric
Beef Tenderloin
12 oz
Beef Tenderloin, cut
Red Chili Pepper
1
Large Red Chili Pepper
Orange Bell Pepper
1
Orange Bell Pepper
Onion
1
Large Onion
Pimiento Pepper
3 Tbsp
Pimiento Peppers, chopped
Garlic Paste
1 tsp
Garlic Paste
Ground Ginger
1/2 tsp
Ground Ginger
Soy Sauce
1/3 cup
Soy Sauce
Hoisin Sauce
1 Tbsp
Hoisin Sauce
Corn Starch
4 Tbsp
Corn Starch
Rice Wine
2 Tbsp
Rice Wine
Kosher Salt
to taste
Kosher Salt
Peanut Oil
1 cup
Peanut Oil
Chicken Stock
1/3 cup
Chicken Stock
Spinach Leaves
11 1/3 cups
Spinach Leaves
Toasted Sesame Oil
1 tsp
Toasted Sesame Oil

Nutrition Per Serving

VIEW ALL
Calories
821
Fat
73.2 g
Protein
21.8 g
Carbs
22.5 g
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Stir Fried Beef and Spinach in Cherry Peppers Sauce
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author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

Cooking Instructions

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step 1
Cut Beef Tenderloin (12 oz) into thin julienne.
step 1 Cut Beef Tenderloin (12 oz) into thin julienne.
step 2
Cut up Red Chili Pepper (1), Orange Bell Pepper (1), and Onion (1). Combine with the beef.
step 2 Cut up Red Chili Pepper (1), Orange Bell Pepper (1), and Onion (1). Combine with the beef.
step 3
Season with Pimiento Peppers (3 Tbsp), Garlic Paste (1 tsp), Ground Ginger (1/2 tsp), Soy Sauce (1/3 cup), Hoisin Sauce (1 Tbsp), Corn Starch (4 Tbsp), Rice Wine (2 Tbsp), and Kosher Salt (to taste). Mix all ingredients well together and marinade at least one hour.
step 3 Season with Pimiento Peppers (3 Tbsp), Garlic Paste (1 tsp), Ground Ginger (1/2 tsp), Soy Sauce (1/3 cup), Hoisin Sauce (1 Tbsp), Corn Starch (4 Tbsp), Rice Wine (2 Tbsp), and Kosher Salt (to taste). Mix all ingredients well together and marinade at least one hour.
step 4
Heat Peanut Oil (1 cup), saute the beef and veggies at 375 degrees F (190 degrees C) until the onions are golden, remove with a slotted spoon, discard fat.
step 4 Heat Peanut Oil (1 cup), saute the beef and veggies at 375 degrees F (190 degrees C) until the onions are golden, remove with a slotted spoon, discard fat.
step 5
Add Chicken Stock (1/3 cup) and Spinach Leaves (11 1/3 cups) to the pan, season with Kosher Salt (to taste) and simmer briefly then remove from heat.
step 5 Add Chicken Stock (1/3 cup) and Spinach Leaves (11 1/3 cups) to the pan, season with Kosher Salt (to taste) and simmer briefly then remove from heat.
step 6
Add the stir fried beef and veggies, add Toasted Sesame Oil (1 tsp), mix, check and adjust the seasoning. Serve by itself or over glass noodles, egg noodles or rice.
step 6 Add the stir fried beef and veggies, add Toasted Sesame Oil (1 tsp), mix, check and adjust the seasoning. Serve by itself or over glass noodles, egg noodles or rice.

Tags

Dairy-Free
American
Beef
Lunch
Shellfish-Free
Dinner
Chinese
Vegetables
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