When I cook thinly sliced meat, I often coat them with Potato Starch Flour. You can use Corn Starch instead. The layer of the starch will turn jelly like when mixed with the sauce, and the meat slices are seasoned better, and the texture is nice. It’s a very small extra effort. I totally recommend to do it for this dish, too.
200g Beef *thinly sliced
Salt & Pepper
2 tablespoons Potato Starch Flour
1 tablespoon Oil
2 to 3 Spring Onions *diagonally sliced
1 clove Garlic *finely chopped
2-3 handfuls Baby Spinach
2 servings Freshly Cooked Rice
Toasted Sesame Seeds
1/4 cup Chicken Stock *OR 1/4 cup Water & 1/4 teaspoon Asian Chicken Bouillon Powder
2 tablespoons Soy Sauce
2 tablespoons Mirin
1/2 tablespoon Sugar
- Combine all the sauce ingredients in a small bowl.
- Lightly season thinly sliced Beef with Salt and Pepper. Sprinkle with Potato Starch and coat well.
- Heat Oil in a frying pan, cook Spring Onion and Garlic, then add Beef slices. When Beef changed colour, add the sauce and bring to the boil. Add Baby Spinach and stir for a minutes.
- Place warm Cooked Rice in a serving bowl, cover with the Beef & Spinach mixture, sprinkle with Toasted Sesame Seeds, and enjoy.