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.

Makes 2 servings, 2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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).

NUTRITION INFORMATION: Per serving: 399 calories; 17 g fat (4 g sat, 8 g mono); 45 mg cholesterol; 28 g carbohydrate; 33 g protein; 6 g fiber; 660 mg sodium; 1,125 mg potassium.


Nutrition bonus: Vitamin A (160% daily value), Vitamin C (90% dv), Folate (75% dv), Iron (35% dv), Potassium (32% dv).

1 1/2 Carbohydrate Servings

TIP: 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.

Tips: 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.

My husband and I love Asian-inspired dishes like this, and this recipe turned out excellent! We don't keep wine in the house, so I substituted some rice vinegar and sugar (since I often see rice vinegar used in stir-fries). I also omitted the jalapeno since I don't like spicy food. I served it with brown rice and it was great! My only complaint is that it did take longer than 30 minutes to make -- but that is probably just because I'm slow at carefully washing all the veggies, and cutting the cilantro and meat :)

Anonymous

It's Sunday night... "Mom, what's for dinner?" I don't know. I have baby spinach, flank steak in the freezer, so I do a search online for "baby spinach." I come up with Korean Beef Stir-Fry, everything is on hand. I have three kids, ages 12, 9 & 8... all three plus my husband said it's a "keeper" (my husband does not comment unless something is really good). Quick, easy and satisfying!

Janine, Bernardsville, NJ

My husband and I were disappointed in the flavor. I added the correct amounts of garlic, ginger and jalapenos, but it seemed boring.

Jenni, Ramsey, MN

I would have chosen lower than OK if there was such a rating. This was very bland and I thought the beef was overcooked by the time the spinach was wilted. But mainly, just very bland. The only change I made was to use sherry rather than mirin, which should have had more flavor than white wine.

Ellen, Pleasanton, CA