Click to see a close-up

1 tablespoon oil
1 pound top sirloin steak, sliced very thin against the grain
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 small onion, sliced thin, 2 1/2 ounces
1 small yellow bell pepper, julienned, about 3 1/2 ounces
1 small red bell pepper, julienned, about 3 1/2 ounces
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon xanthan gum, optional
4 ounces raw baby spinach, about 8 cups loosely packed

In a wok or large skillet, heat the oil. Stir-fry the beef, garlic and ginger over high heat just until the steak is partially browned and some pink remains, maybe 30 seconds to a minute. Add the onions and peppers; stir-fry until tender-crisp about 1 minute or so. Stir in the soy sauce and oyster sauce. Sprinkle the xanthan gum over the meat and vegetables then stir in well. Cook very briefly just until the sauce thickens and coats everything. Serve over the raw spinach. It will look like a lot of spinach per serving but it wilts down as the hot beef mixture sits on it. There was just the right amount to get a bite of spinach with each forkful of the beef and peppers.

Makes 4 servings
Do not freeze

Per Serving: 203 Calories; 8g Fat; 25g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

I watched Martin Yan make this dish on PBS and it looked very simple and quick. It took longer to prep the meat and veggies than to cook it. Make sure that you've got everything ready before you start cooking. This was very good, and the steak was nice and tender, but the sauce had very little flavor. I used the amounts that Martin used but I think it needs a little something. On the other hand, keeping the flavorings simple does allow the flavor of the steak to come through. Martin didn't thicken his sauce at all but, as mine cooked, a lot of liquid came out of the meat and veggies so the sauce was too thin. A touch of xanthan gum was enough to make the sauce glaze the dish. I think that a handful of sliced mushrooms would be nice in this. Click the photo for a close-up.

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