Sautéed Beef with Spinach Sauce

• 500 g (1 lb 2 oz) beef fillet (or eye fillet)
• 2

Preparation

Slice the beef into thin strips. Put the strips in a bowl with the red nokoss and mix well. Cover and set aside for 1 hour in the fridge.

Remove the stalks from the spinach. Wash the spinach leaves in vinegared water and then in clean water, swishing around well. Drain and set aside.

In a fry pan, heat half the red palm oil and sauté the beef in small batch