1# Sirloin Steak – cut into short strips
½ Cup Sweet Chili Sauce
2 Tbspns Soy Sauce
2 Cloves Garlic – minced
2 Tspns Fresh Ginger – minced
1 Tbspn Sherry
Sunflower Oil
2 Onions – cut into wedges
12oz Fresh Baby Spinach Leaves

Combine the chili sauce, soy sauce, garlic, ginger and sherry. Mix with the meat, cover and place in the refrigerator for 2 hours, or over night.

Heat up your wok, and then add a Tbspn of the oil, swirling to coat. Cook the meat in batches until well browned, reserving the cooked meat and adding oil to the wok as needed.

Reheat the wok, add one more Tbspn of oil, then cook the onions for 3 – 4 minutes, or until softened. Return the meat to the wok. Toss in the spinach, until it begins to wilt a bit, and then serve.