Saturday, February 2, 2013

Lemon Beef with Spinach

Can you believe I still have parsley left over? I think I'll be through with it after this!

And while I know that this isn't particularly Super Bowl-y, I think that it's fast enough and easy enough to make for a crowd if you wanted to scale it up a bit. Have fun tomorrow!

Lemon Beef with Spinach

1/2 lb beef strips
2 tbsp White Peach Balsamic
1/4 cup chopped red onion
1 bag spinach
1/4 cup chopped bell peppers, red and orange
1/2 bunch green onions
1/4 cup chopped fresh parsley
3 tbsp Meyer Lemon Olive Oil, divided

Set your oven to broil.

Toss the beef strips in the White Peach Balsamic. Use 1tbsp of the olive oil and lightly grease a baking pan. Lay out the beef strips and broil for 4-6 minutes, turning once.

Heat the remaining olive oil in a pan to medium high heat. Saute the red onion, bell peppers and half of the green onions for about 5 minutes. Add the spinach and parsley toss to coat. Let the spinach wilt, another five minutes.

Assemble, with the spinach on the bottom and the beef on top. Toss the rest of the green onions on just before serving. And maybe a teensy bit more White Peach Balsamic.

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