Beef and Spinach Fried Rice Stir Fry

January 22, 2025

If you want to make it carb-free then omit the rice and add some add some broccolini.

Ingredients

4 ounces beef sirloin, fat trimmed off, sliced into thin strips

knob of fresh ginger, peeled and grated

pinch of sea salt flakes

pinch of ground white pepper

1 tablespoon Shaoxing rice wine or dry sherry

2 tablespoons canola oil

1 garlic clove, crushed and finely chopped

7 ounces spinach leaves

1 1⁄2 cups cooked basmati rice (3⁄4 cup uncooked)

1 tablespoon low-sodium light soy sauce

1 teaspoon oyster sauce

1 tablespoon toasted sesame oil

pinch of ground white pepper

Preparation

“If you have some cooked basmati rice to hand, this dish is incredibly quick to make. If you want to make it carb-free then omit the rice and add some add some broccolini or Chinese cabbage to make the dish go further.” — Ching-He Huang

Recipes taken from Stir Crazy by Ching-He Huang. Published by Kyle Books, photography by Tamin Jones.

Combine all the ingredients for the beef in a bowl, then set aside.

Heat a wok over high heat until smoking and add 1 tablespoon canola oil.

Add the garlic and stir-fry for a few seconds to release its aroma, then add the spinach and cook for 5 seconds.

Add in the cooked rice and toss with the spinach for 30 seconds.

Push the rice to one side, then heat up the center of the wok and pour in the remaining canola oil.

Add the beef and let it brown and sear for 10 seconds, then flip it over. Stir-fry until all the beef has coated the rice, then season with the light soy sauce, oyster sauce, and toasted sesame oil. Work quickly so the spinach doesn’t become mush.

Sprinkle with some ground white pepper and serve immediately.