Mongolian Beef

• 1/2 lb. lean steak, about 3/4-inch thick (sirloin or round)
• 1/4 c. soy sauce
• 1 bunch green onions
• 4 c. fresh spinach leaves
• 2 Tbsp. fresh ginger
• 1 clove fresh garlic
• 1 jalapeno pepper
• 1 to 2 Tbsp. cornstarch
• 4 oz. chicken broth
• 1 to 2 Tbsp. sesame oil
• 1 Tbsp. dried oregano
• 1 tsp. Chinese 5-spice powder
• hot cooked rice
• shredded carrot (optional)

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

lean steak, soy sauce, green onions, fresh spinach leaves, fresh ginger, garlic, pepper, cornstarch, chicken broth, sesame oil, oregano, rice, carrot

Taken from www.cookbooks.com/Recipe-Details.aspx?id=376561 (may not work)