Korean Beef Stir-Fry
Inspired by the flavors found in Korean barbecue, this dish is a mouth-watering addition to any weeknight repertoire. A fruity Riesling and rice noodles are perfect accompaniments.
Servings
2 servings, 2 cups each
Prep Time
30 minutes
Total Time
30 minutes
Ingredients
- 3tablespoons mirin
- 2tablespoons reduced-sodium soy sauce
- 2teaspoons cornstarch
- 1tablespoon canola oil
- 8ounces flank steak, trimmed and very thinly sliced against the grain
- 1tablespoon chopped garlic
- 2teaspoons chopped jalapeno pepper, or to taste
- 1 1/2teaspoons chopped fresh ginger
- 4cups mung bean sprouts
- 16-ounce bag baby spinach
- 1/4cup chopped fresh cilantro
- 1teaspoon toasted sesame oil
- 2tablespoons toasted sesame seeds, optional
Instructions
- Combine mirin, soy sauce and cornstarch in a small bowl.
- Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full). Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using).
Tips
If you have a little extra time, put the beef in the freezer for about 20 minutes to help make it easier to slice thinly.
For the best flavor, toast nuts and seeds before using in a recipe. To toast seeds, sliced or chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. To toast whole nuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool. (When toasting hazelnuts, rub the nuts with a clean kitchen towel as soon as they come out of the oven to remove as much of the papery skin as possible.)
Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. It will keep for several months in the refrigerator. An equal portion of sherry or white wine with a pinch of sugar can be used as a substitute.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Nutrition Facts
Per serving (recipe makes 2 servings, 2 cups each)
| Calories | 410kcal |
|---|---|
| Carbohydrate Total | 28g |
| Total Sugars | 16g |
| Added Sugars | 0g |
| Fiber | 6g |
| Total Fat | 17g |
| Saturated Fat | 4g |
| Mono Saturated Fat | 8g |
| Cholesterol | 78mg |
| Sodium | 680mg |
| Protein | 35g |
| Potassium | 1237mg |
| Calcium | 157mg |
| Folate | 311mcg |
| Omega-3 | 1g |
| Omega-6 | 2g |
| Vitamin E | 5mg |
| Zinc | 6mg |
| Vitamin B3 | 11mg |
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