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Goodness in every bite.

Recipe Summary

Difficulty: Easy
Preparation: 15 min
Cooking: 1 ¼ hr
Makes: 4 servings

Nutritional Information

Per Serving ()

Calories212
Protein25 g
Fat8 g
Carbohydrates8 g

An excellent source of Iron (29 % RDI) and Zinc (87 % RDI)

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Cinnamon Braised Beef

Beef subtly infused with cinnamon and ginger and topped with wilted spinach give this dish a unique flavour. Serve this recipe with Chinese noodles or vermicelli.
1 tsp (5 mL)vegetable oil
1 lb (500 g) Blade or Cross Rib Simmering Steak, cut into 4 equal pieces
½ cup(s) (125 mL) sake (rice wine)
2 tbsp (30 mL) soy sauce
1 tbsp (15 mL)granulated sugar
2green onions, cut into 1 inch (2.5 cm) pieces
2garlic cloves, crushed
2cinnamon sticks, 4 inches ( 10 cm) in length
1piece (1 inch/2.5 cm) fresh gingerroot, sliced
2 tsp (10 mL)cornstarch
5 oz (125 g)spinach, chopped (about 6 cups/1.5 L)
  1. Heat oil in Dutch oven or stockpot over medium-high heat; brown steaks about 2 minutes per side. Add 1-1/2 cups (375 mL) water, sake, soy sauce, sugar, onions, garlic, cinnamon sticks and gingerroot.
  2. Simmer, covered, on stove-top or in a 325°F (160°C) oven for 1-1/4 hours or until fork-tender. Remove cinnamon sticks and ginger; discard. Remove steak and set aside.
  3. Mix cornstarch with 1 tbsp (15 mL) cold water until smooth. On stove top, heat sauce over medium heat and gradually stir in cornstarch mixture; bring to boil and heat for 1 to 2 minutes, until thickened. Return steak to pan. Stir in spinach; cook for 3 minutes or until wilted.
  • Make Ahead Tips: Can be made a day in advance. After removing cinnamon stick and ginger cover and refrigerate. To serve, gently simmer on stove-top until heated through; thicken with cornstarch and add spinach as before.
  • Slow Cooker Option: Can be made in a slow cooker; combine all ingredients except cornstarch and spinach and cook covered for 5 hours on HIGH or 8 hours on LOW until meat is fork-tender. Thicken sauce on stove-top as above. Add spinach and cook for 3 minutes or until wilted.
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