Recipe: Korean Beef Stir-Fry

Don’t let dinner get boring! It’s time to mix things up with this tasty Korean Beef Stir-Fry. Packed with flavor and a protein punch, this recipe will satisfy your taste buds and keep your engines running. Make a double batch tonight, and tomorrow’s lunch will be a no-brainer.

 

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Korean Beef Stir-Fry

Prep time: 30 minutes Total time: 30 minutes Yield: 2 servings

Ingredients
  • 3 tablespoons mirin (see Tips)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 8 ounces flank steak, trimmed of fat and very thinly sliced against the grain (see Tips)
  • 1 tablespoon garlic, chopped
  • 2 teaspoons jalapeño pepper, or to taste, chopped
  • 1½ teaspoons fresh ginger, chopped
  • 4 cups mung bean sprouts
  • 6 ounces baby spinach
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons toasted sesame seeds (see Tips), optional
Instructions
  1. Combine mirin, soy sauce and cornstarch in a small bowl.
  2. 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.
  3. Add garlic, jalapeño and ginger. Cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full).
  4. 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:

  • Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
  • If you have a little extra time before dinner, then put the steak in the freezer for about 20 minutes to help make it easier to slice thinly.
  • To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Serving size: 2 cups

Calories: 410

Fat: 17 g

Carbohydrates: 28 g

Protein: 35 g

Added sugar: 0 g

Fiber: 6 g

Sodium: 680 mg

Potassium: 1,237 mg