Korean Beef Stir-Fry

10 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
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  • 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
  • 1 1/2 teaspoons chopped fresh ginger
  • 4 cups mung bean sprouts
  • 1 6-ounce bag baby spinach
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons toasted sesame seeds, (see Tip), optional

Preparation

  • 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; 8173 IU vitamin A; 55 mg vitamin C; 157 mg calcium; 7 mg iron; 680 mg sodium; 1237 mg potassium
  • Carbohydrate Servings: 1 1/2

Reviews 10

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 jalape+¦os, 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
May 16, 2012
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By: EatingWell User
Disappointing The seasoning was unremarkable, and despite all efforts to slice beef thinly enough, it was still not enough to match the delicacy of the spinach and bean sprouts. Not impressed. Needs more distinctive seasonings, and marinated beef - like Kalbi beef.
November 26, 2011
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By: EatingWell User
Quick, Easy, and Delicious I altered it to taste. I added more meat, and less greens (my hubby doesn't like too many greens), and more jalapenos. Everything else was to par. It was delicious! Will definitely be making this one again Pros: Very Easy to make, delicious
October 10, 2011
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By: j-acker
Flavorful and Delightful I made this tonight and it was absolutely delicious. So flavorful. I served over a serving of brown rice and cut down on the cilantro. Overall great flavor, quick to make, little to no mess to clean. Enjoy! Pros: Quick to make!
January 05, 2011
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By: annieloux
Oh hells yes. The smell wafting through my apartment is intoxicating. This was ridiculously good and came together so quickly. Chopping the garlic, ginger, and jalapeno was probably the most time-consuming part, and that still only took about ten minutes. Maybe I'm just lazy :x I might try adding a small amount of sugar and replacing the spinach with bok choy, but it's extremely delicious the way it is. Pros: quick, easy Cons: could do with some sweetness
April 14, 2010
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By: EatingWell User
This is easy and delicious - so fresh tasting! I actually licked my plate clean!! Yum!
March 24, 2010
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By: EatingWell User
Easy to prepare and great flavor. We all, including our 8 year old, liked it a lot and I will be making this frequently. Did I mention easy?