Mongolian Beef - cooking recipe

Ingredients

1/2 lb. lean steak, about 3/4-inch thick (sirloin or round)
1/4 c. soy sauce
1 bunch green onions
4 c. fresh spinach leaves
2 Tbsp. fresh ginger
1 clove fresh garlic
1 jalapeno pepper
1 to 2 Tbsp. cornstarch
4 oz. chicken broth
1 to 2 Tbsp. sesame oil
1 Tbsp. dried oregano
1 tsp. Chinese 5-spice powder
hot cooked rice
shredded carrot (optional)

Preparation

Trim all fat from steak.
Cut into 1-inch strips along the grain.
Thinly slice across the grain.
Marinate beef in soy sauce 10 minutes or up to 4 hours.
Slice onions into 1 1/2-inch pieces. Wash spinach and chop into 1 or 2-inch pieces.
Mince ginger. Mince garlic.
Seed and slice pepper thinly crosswise.
Dissolve 1 tablespoon cornstarch in chicken broth (more for a thicker sauce). Heat wok very hot.
Add 1 tablespoon oil.
Stir-fry onions until soft but not brown.
Move to sides of wok.
Add more oil, if needed.
Stir-fry ginger and pepper a few seconds, then add beef and cook briefly.
Move beef to sides of wok.
Stir-fry spinach just until wilted.
Recombine all ingredients in bottom of wok. Add remaining spices and broth.
Simmer about 5 minutes to reduce and thicken liquid, stirring frequently.
Serve with hot cooked rice.
Garnish with shredded carrot, if desired.
Yields 2 servings.