Stir-Fried Water Spinach with Satay Beef

Name: Stir-Fried Water Spinach with Satay Beef
Total time: 900 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: Beef (sirloin hot pot slices): 5.3 oz (150 grams); Water spinach: 8.8 oz (250 grams); Garlic slices: 0.5 oz (15 grams); 1 piece Chili pepper:; Satay sauce: 1 teaspoon (5ml); Soy sauce: 1 teaspoon (5ml); Rice wine: 1 teaspoon (5ml); Water: 1 teaspoon (5ml); Cornstarch: 1/2 teaspoon (2.5ml); Sesame oil: 1 teaspoon (5ml); Satay sauce: 2 tablespoons (30ml); Rice wine: 1 tablespoon (15ml); Water: 2 tablespoons (30ml); Black vinegar: 1 teaspoon (5ml)

家和&曉媛 ChiaYuan @ChiaYuan

Reference video: https://youtu.be/g2VUjATEvJ4
Introducing a popular stir-fry dish that rivals scallion beef in fame at local eateries. Satay sauce is a perfect match with rice, and when paired with tender stir-fried beef, it makes you hungry just thinking about it! Combined with plenty of water spinach, it's refreshing and crisp.

家和&曉媛 ChiaYuan @ChiaYuan

Saved

Ingredients

15 minutes

Serves 2 servings

Beef (sirloin hot pot slices): 5.3 oz (150 grams)
Water spinach: 8.8 oz (250 grams)
Garlic slices: 0.5 oz (15 grams)
1 pieceChili pepper:
==For Marinating==
Satay sauce: 1 teaspoon (5ml)
Soy sauce: 1 teaspoon (5ml)
Rice wine: 1 teaspoon (5ml)
Water: 1 teaspoon (5ml)
Cornstarch: 1/2 teaspoon (2.5ml)
Sesame oil: 1 teaspoon (5ml)
==For Seasoning==
Satay sauce: 2 tablespoons (30ml)
Rice wine: 1 tablespoon (15ml)
Water: 2 tablespoons (30ml)
Black vinegar: 1 teaspoon (5ml)

Saved

Steps

15 minutes

1

Cut the beef into appropriate sizes; I cut it in half.
2

Mix 1 teaspoon (5ml) of satay sauce, 1 teaspoon (5ml) of soy sauce, 1 teaspoon (5ml) of rice wine, and 1 teaspoon (5ml) of water.
3

Marinate evenly.
4

Add 1/2 teaspoon (2.5ml) of cornstarch and mix evenly again.
5

Finally, add 1 teaspoon (5ml) of sesame oil and mix evenly. Let it sit for 15 minutes.
6

Slice the garlic and cut the chili pepper diagonally.
7

Wash the water spinach and cut it into small sections.
8

Prepare the stir-fry sauce: 2 tablespoons (30ml) of satay sauce, 1 tablespoon (15ml) of rice wine, 2 tablespoons (30ml) of water, and 1 teaspoon (5ml) of black vinegar.
9

Add 1 teaspoon (5ml) of oil. *For traditional iron woks, it's recommended to season the wok first. My method for seasoning the wok (to reduce sticking): 1. Heat the wok on high for about 10-15 seconds. 2. Pour in the oil and swirl it around to coat the wok evenly. *Remember to maintain your wok regularly!
10

On low heat, add the beef and stir-fry until half-cooked. *Let it sit for 5 seconds first to let the proteins set before stirring.
11

Once half-cooked, remove and set aside. It should be a pinkish white.
12

Add another teaspoon (5ml) of oil, turn to high heat, and stir-fry the garlic slices and chili pepper until fragrant.
13

Once fragrant, add the water spinach.
14

Immediately add the prepared stir-fry sauce and the beef.
15

Stir-fry until the water spinach softens, then remove and plate.
16

Done