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Spicy Beef and Spinach
This Asian-inspired dish serves up just as beautifully over a bed of fresh spinach as it does a plate of noodles. If you opt for the latter, go for rice noodles, as they are
gluten-free.
Serves 4
Ingredients
2 cloves garlic, minced
2 tablespoons sugar
¹⁄2 teaspoon salt, or to taste
1 teaspoon red pepper flakes, or to taste
2 tablespoons canola oil
1¹⁄2 pounds filet mignon, trimmed and cut into ¹⁄2-inch slices
¹⁄4 cup dry white wine
¹⁄4 cup white wine vinegar
2 teaspoons sugar
2 tablespoons fish sauce
2 tablespoons canola or peanut oil
4 cups fresh baby spinach, rinsed, spun dry, stems removed
1 tablespoon butter
For garnish:
Soy sauce, chopped scallions, and lemon and lime slices
1.In a large bowl or glass baking dish, mix together the garlic, 2 tablespoons sugar, salt, pepper flakes, and 2 tablespoons oil. Add the slices of filet
mignon, turning to coat. Cover and refrigerate for 2 hours.
2.Mix together the wine, vinegar, 2 teaspoons sugar, and fish sauce; set aside. Heat a nonstick pan over very high heat and add 2 tablespoons oil.
Quickly sauté the filets until browned on both sides, about 2 minutes per side. Arrange the meat over a bed of spinach.
3.Add the wine mixture and butter to the pan and deglaze, reducing quickly. Pour over the spinach and meat. Serve with soy sauce and chopped scal-
lions on the side and slices of lemon or lime.
Make My Fish Saucy!
Fish sauce, available at Asian markets, is an important ingredient in Southeast Asian, Chinese, and Indonesian cuisines.
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