From: Katie Sullivan
1/2 cup condensed consomme or beef broth
1/4 cup dry sherry or white wine
1/4 cup soy sauce
1 tablespoon sugar
4 ounces packaged triple-washed spinach (you can add other greens)
1/2 teaspoon vegetable oil
8 ounces beef, thinly sliced
1 tablespoon minced fresh ginger, powdered if you have to
1 medium sized onion, thinly sliced
1 cup or more sliced mushrooms (oyster, shitake, crimini, straw, whatever)
4 green onions, cut into 1 inch lengths
hot cooked rice or noodles
In a small bowl, stir together consomme, sherry, soy sauce, and sugar. Set aside.
Heat oil in a wide pan or wok over high heat.
Add beef and ginger. Cook, stirring until beef is browned, 2-3 minutes.
Transfer beef and ginger to a bowl with a slotted spoon.
Add sliced mushrooms and onions to pan. Cook, stirring until onions are tender and mushrooms are tinged with brown, about 3 minutes.
Add consomme mixture, then return beef to pan. Bring to a simmer, stirring.
Serve over rice or noodles.