Instructions

1. Prepare the Spinach: Bring a pot of water to a boil. Blanch the spinach for just 30-45 seconds until it has wilted. Immediately drain and rinse under cold water to preserve its bright green color. Squeeze out all excess moisture, then toss the warm spinach with 1 teaspoon of Aromatic Soy Sauce. Set aside.
   

2. Marinate the Beef: In a bowl, combine the beef strips with 1 tablespoon of Mushroom Chili Paste and 1 teaspoon of Aromatic Soy Sauce. Mix gently and let it marinate for 5 minutes.
   

3. Sear the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and sear for 2-3 minutes until browned and tender. Be careful not to overcook. Remove the beef from the pan and set aside.
   

4. Sauté the Vegetables: In the same pan, add the remaining tablespoon of Mushroom Chili Paste and cook for 20 seconds to release its aroma. Add the diced red onion and stir-fry for 1 minute until fragrant. Add the carrot slices and cook for 3-4 minutes, followed by the bell pepper for 1 more minute to retain its crunch.
   

5. Combine and Finish: Return the seared beef and any reserved marinade to the pan. Toss everything together for 30-60 seconds until the sauce is glossy and everything is well combined.
   

6. Serve: Plate the beef stir-fry alongside the aromatic spinach. It’s perfect over a bed of hot rice for dinner, or spooned over buttered toast or savory oatmeal for a hearty breakfast.
   
   

Pro Tips

• Slice Beef Against the Grain: For the most tender results, be sure to slice your beef thinly and against the grain.
  

• Don’t Crowd the Pan: Searing the beef in a single layer ensures it browns nicely instead of steaming, creating a richer flavor.
  

• A Perfect Pair: The two sauces in this recipe are designed to complement each other. The earthy spice of the Mushroom Chili Paste is balanced by the clean, fragrant notes of the Aromatic Soy Sauce.