Sherried Beef & Vegetables

In a small bowl (I use a storage container with a lid), combine 3 tablespoons of soy sauce, 1/2 teaspoon dark soy sauce, 1 teaspoon minced garlic, 1 teaspoon sriracha hot sauce, 1/2 teaspoon ginger paste, 3 tablespoons of dry sherry, 1 teaspoon granulated sugar and 1/2 teaspoon sesame oil.

Trim fat off meat and thinly slice.

Place sliced meat in a Ziplock bag with 2-3 tablespoons of sauce/marinade. Marinade meat for a couple of hours. In remaining sauce add 1 teaspoon of cornstarch, 1 teaspoon of chicken bouillon granules and 2 tablespoons of water. Put both meat and sauce in the refrigerator until cooking time. Turn meat occasionally during the marinade process time.

While meat marinades, chop 1 cup onions into 1-inch pieces, rough chop 2 cups green cabbage and rinse 4 cups of spinach. In a large skillet on medium heat add 1 tablespoon of vegetable oil. Next add chopped onion. Sauté onion for 5-6 minutes until onions start to soften.

Add cabbage to the skillet and sauté for a few more minutes.

Next add spinach and sauté everything together just until spinach is wilted down. Remove vegetables from pan and set aside.

Add a tablespoon of vegetable oil to the same skillet and add some of the meat, cooking in batches so that the skillet isn't too overcrowded. Once all meat is cooked set aside.

In the same skillet on medium heat, whisk in the remaining sauce. Whisk continuously until sauce starts to thicken. Add meat and vegetables to the skillet toss until everything is coated with sauce and heated through. Remove from heat.

Plate dish and serve. Enjoy!