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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a skillet or wok over medium-high until quite hot. Pour in the oils, then add the garlic. Stir for a few seconds, until the garlic softens slightly and starts to become fragrant. | 2. Add the beef strips and stir until the meat loses the redness and is showing only a bit of pink in the center of the strips, 1-2 minutes. | 3. Add the spinach, and toss to begin wilting the leaves. | 4. Add the nam pla, chiles and sugar. Stir to combine and cook down the spinach, about 2 minutes. | 5. If there is more thin sauce than you like, combine the cornstarch with a small amount of water and stir some in to the sauce, allow to boil and thicken. Sometimes I get more or less sauce, depends how much moisture is in the spinach and the meat. | 6. Remove from heat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef sirloin	1/2		sliced	455.601	0.0	46.0134	28.8094
baby spinach	1	bag	trimmed	-	-	-	-
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
dark sesame oil	1/2	teaspoon		-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
nam pla	1	tablespoon		-	-	-	-
chili flake	1/2	teaspoon	crushed	-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.