Sukiyaki Beef and Spinach cooked in Red Wine

October 19, 2013

168

I whipped up this meal on a fridge-raid as a last minute change of plan.

1 tbs olive oil
1 medium onion, quartered then sliced
2 cloves of garlic, minced
400 grams (roughly 15 ounces) Sukiyaki beef, we prefer this to be sliced into strips + seasoned with salt and pepper
1/2 cup button mushrooms, thinly sliced
1/2 cup zucchini, halved length wise then sliced about 1/2 inch thick
1 tbs fresh parsley, chopped
salt & pepper to taste
1/4-1/2 cup red wine (depending on how rich of a taste you're aiming for)
2 cups baby spinach

1. Heat oil in medium high heat. Add onions. 2. Cook onions about 5-7 minutes until translucent then add garlic. Cook for 1 minute. 3. Add beef, cook, stirring for about 3 minutes, then add mushrooms and zucchini. Let cook about 4 minutes, stir occasionally. 4. Add parsley and salt & pepper to taste. 5. Add wine to the pan and let boil. Turn down heat and let simmer for about 10 minutes. 6. Divide spinach evenly on top of everything else, cover pan and cook for another 6-8 minutes. (If you prefer the spinach to be somewhat salty, sprinkle coarse salt on spinach to taste). 7. Best serve with buttered rice :)

Nutritions

Calories
23203

Sodium
248mg
10% DV

Fat
2454g
3775% DV

Protein
27g
55% DV

Carbs
35g
12% DV

Fiber
27g
110% DV