Korean Beef Stir-Fry

Korean Beef Stir-Fry

16 Reviews
From the EatingWell Kitchen

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.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons mirin, (see Note)
  • 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 Tip)
  • 1 tablespoon chopped garlic
  • 2 teaspoons chopped jalapeno pepper, or to taste
  • 1½ teaspoons chopped fresh ginger
  • 4 cups mung bean sprouts
  • 1 6-ounce bag baby spinach
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons toasted sesame seeds, (see Tip), optional


  • Active

  • Ready In

  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. 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).
  • If you have a little extra time before dinner, 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.
  • Note: 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.
  • 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 information

  • Serving size: 2 cups
  • Per serving: 410 calories; 17 g fat(4 g sat); 6 g fiber; 28 g carbohydrates; 35 g protein; 309 mcg folate; 78 mg cholesterol; 16 g sugars; 0 g added sugars; 8,173 IU vitamin A; 55 mg vitamin C; 157 mg calcium; 7 mg iron; 680 mg sodium; 1,237 mg potassium
  • Nutrition Bonus: Vitamin A (163% daily value), Vitamin C (92% dv), Folate (77% dv), Iron (39% dv)
  • Carbohydrate Servings: 2

Reviews 16

September 04, 2018
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By: Haley
this tasted really authentic. I left out jalapeno and seseme seeds. I also didnt have corn starch, but it was delicious anyway. One of my favorites.
March 23, 2018
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By: Kristina
Subbed the spinach with snow peas and subbed the sprouts with a little bit of rice noodles because I am the only one that likes spinach and sprouts. It turned out fantastic!
August 26, 2017
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By: Cranky Frankie
March 12, 2017
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By: Lawrence
We like spicy, and this didn't cut it using the quantities suggested. We added chili oil drops at the table. We'll make again because we liked the beef, greens, and beans. We'll probably double the jalapeños, garlic, and ginger, and add red pepper flakes. Also won't bother with sesame seeds since they didn't seem to add flavor.
January 13, 2017
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By: elizabeth271
It could have been more flavorful. Perhaps marinating the meat in some type of Asian spices prior to cooking would have helped.
October 08, 2016
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By: Dawn
I had to use canned bean sprouts and sherry instead of mirin. I don't know if that changed the flavor. I just did not like the dish.
February 18, 2015
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By: ericajean.turner
Fabulous and Fast Weeknight Meal Rather than mess with slicing flank steak, I had the meat dept slice it for me. Added more frozen veggies along with the fresh - I like Whole Foods stir fry veggie bag - and a tablespoon of additional spicy sauce. Served with 1/2 cup brown rice per serving and a little siracha. Great! We will definitely make again. Pros: fresh, fast and easy to throw together
May 01, 2014
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By: EatingWell User
Not your typical stir-fry! The Korean twist makes this a very unique meal. The addition of cilantro and mirin make this one of those meals where you just really enjoy the flavors! Don't skimp on the jalapenos, I used 2 and the dish could have stood another! Pros: Straight forward and easy
October 26, 2012
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By: EatingWell User
Better than take out!! Made this last night for dinner after our local grocery FINALLY had some bean sprouts (which I ended up throwing away because they were slimy). BUT absolutely LOVED this meal, as did my hubby. Doubled the sauce and the meat, while doing a GENEROUS dose of the garlic, pepper and ginger. Nothing was overpowering and the flavors were AWESOME!! Next time will probably add more spinach (for a double recipe, I only used 6 ounces), a bunch of scallions or sliced onions (to replace the bean sprouts) and add a bit of water to thin out the sauce a bit. A little siracha on the side and perfection!! Hubby already asked to have it again and I agree!! Pros: Wonderful flavors!! Cons: Takes a while to chop the ginger, garlic, jalepeno and cilantro
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