SpinachWashed, can be cut into bite-size pieces or left whole½ lb
GarlicSmashed and finely chopped6 cloves
Green onionsSeparate whites and greens; whites for stir-frying, greens for garnish2-3 stalks
Green chili peppers (Cheongyang chili)Can substitute jalapeño or serrano; reduce amount if sensitive to spice2
Mild red chili or red bell pepperPurely for color, optional1
Fish sauce1 tbsp
Soy sauce2 tbsp
Oyster sauce1 tbsp
Dark soy sauce1 tsp
Sugar1 tbsp
Water2 tbsp
Cornstarch½ tbsp
Cooking oil2 tbsp
Sesame oilOptional but recommended for aroma1 tsp
Cooked riceFor serving
More like this
~2-3 cupsest.
Fried eggOptional topping for extra flavor~1-2est.
Steps
1
Smash and finely chop the garlic. Thinly slice the green onions, keeping the whites and greens separated.
2
Thinly slice the green chilies and the mild red chili (or bell pepper) and set aside.
3
Wash the spinach and cut into bite-size pieces, or leave whole if preferred.
4
In a small bowl, combine fish sauce, soy sauce, oyster sauce, dark soy sauce, sugar, water, and cornstarch, then mix well to make the sauce.
5
Heat oil in a large pan or wok over high heat, add the ground beef in an even layer, and sear undisturbed for 1-2 minutes until the bottom turns golden brown.
6
Flip and break up the beef, then stir-fry for about 3 minutes until most of the moisture has evaporated.
7
Add the garlic, white parts of the green onions, and green chilies, and stir-fry for about 1 minute to release the aroma.
8
Add the spinach and stir-fry for 1-2 minutes until it starts to wilt.
9
Pour in the prepared sauce and stir-fry for about 1 minute until everything is evenly coated.
10
Turn off the heat, add sesame oil and the red chili slices, and give it a final mix.
11
Serve the stir-fry generously over rice, optionally topped with a fried egg and garnished with green onions.
PrimedTableBETA
