Mix Up Dinner With A Shiso-Beef and Spinach Stir Fry

Mix Up The Menu With This Shiso-Beef and Spinach Stir Fry


Shiso is a leafy green member of the mint family, known for its herbaceous and citrusy taste. In my beef stir fry recipe I blend the Shiso with Grapeseed oil and spinach for a rich and balanced finishing sauce. If you’re unable to find Shiso leaves Thai basil can also work in a pinch!


Stir frys solve the problem of what to do when we need a quick meal but what about when we need more stovetop space? My NuWave induction burner can take that heat off by allowing us to add an extra cooktop at a moment’s notice. Now we can whip up this Shiso-Beef and Spinach Stir Fry recipe even faster!


For The Stir Fry:

Yields 4 servings



  • 1 pound flank steak, sliced ¼ -inch thick on the bias
  • 2 tablespoons naturally brewed soy sauce
  • ¼ cup Shiso Oil, plus 1 tablespoon for marinade (see below)
  • 2 medium yellow onions, cut into 1/4-inch slices
  • ½ pound baby spinach, washed and spun dry
  • Kosher salt and freshly ground black pepper
  • Grapeseed or canola oil for cooking
  • Steamed long grain rice



1. In a medium bowl, combine the flank steak, naturally brewed soy sauce, 1 tablespoon Shiso Oil and onions. Let marinate for 20-30 minutes.

2. In a wok or sauté pan over high heat coated lightly with oil, add the marinated beef and onions and wok stir until cooked medium rare, about 6 minutes. Season with kosher salt and freshly ground black pepper. Work in small batches if pan is too small to maintain the “sizzle.”

3. Add the spinach, toss to combine and wilt the spinach. Serve family-style over rice and garnish with reserved Shiso Oil.


For The Shiso Oil:

Makes approximately 3 cups



  • 3 cups packed shiso leaves, stemmed, washed and spun dry (you can substitute basil or Thai basil)
  • ½ cup packed spinach leaves
  • 1 tablespoon sugar
  • 1 tablespoon minced ginger
  • 2 cups grapeseed oil
  • Kosher salt and freshly ground black pepper



1. Prepare an ice bath with strainer. Bring 4 quarts of water to a boil, then salt the water until it tastes like sea water.

2. Add the shiso and spinach and blanch for 2 minutes until soft but still very green. Immediately transfer shiso and spinach to an ice bath and chill.

3. Squeeze out all excess water and transfer to a blender. Add sugar and ginger and blend on high speed, adding the oil in a steady stream. Season with kosher salt and freshly ground black pepper and check for flavor. Puree should be green and smooth. When room temperature, store in an air-tight jar.


What extras would you add to this stir fry recipe?

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