Leftover roast spinach stir-fry

As we had a roast the other day but only approximately 300g left which is hardly enough to make a full meal, I decided to do a stir-fry, marinating the beef and adding spinach and chili. Served with rice this made a good meal for the 5 of us.

Ingredients:

300 g roast beef, sliced

2 tbsp sesame oil

1 1/2 finely sliced chili (I did not seed them, but you could in order to make it less spicy)

2 spring onions

2 cloves minced cloves garlic

400 g fresh spinach

3 tsp teriyaki sauce

1 tsp sugar

1 1/2 tsp corn starch

60 ml beef stock

Method:

Slice the beef into strips. Roughly slice the spring onion. Mix the oil, finely sliced chili, minced garlic, sugar and sliced spring onion and add the beef. Let it marinate for a few hours – the longer, the better. You could mix it in the morning and let it rest in the fridge for the day without a problem.

When marinated, stir fry the beef until brown (extra oil is not needed as the beef has been marinated – but you could add a bit of canola oil – just to kick it off). Depending on the size of your pan or wok, you may want to do this in batches.

Add the spinach and let it wilt while mixing with the meat. Mix the corn starch with the beef broth. Add the teriyaki sauce and the corn starch mixed with the beef broth. Let it boil for a few minutes. If the sauce is too thick, add a bit of water but make sure it boils for a few minutes to mix and thicken.

Serve with rice!