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Beef Stir-Fry Korean Style
Ingredients
- 6 Tablespoons mirin
- 4 Tablespoons reduced-sodium soy sauce
- 4 Teaspoons cornstarch
- 1 Tablespoon canola oil
- 1 pound flank steak, trimmed of fat and very thinly sliced against the grain
- 2 Tablespoon chopped garlic
- 4 teaspoons chopped jalapeno pepper, or to taste
- 2 teaspoons chopped fresh ginger
- 7 cups mung bean sprouts
- 12 ounces of baby spinach
- 1/2 cup chopped fresh cilantro
- 2 teaspoon toasted sesame oil
- 4 Tablespoons toasted sesame seeds
Methods/steps
Combine mirin, soy sauce and cornstarch in a small bowl.
Heat oil in a large 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, about 30 seconds. Add bean sprouts and spinach. 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.
Sprinkle sesame seeds on top
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