Korean Beef Stir-Fry

Name: Korean Beef Stir-Fry
Total time: 30 min
Ingredients: 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 ½ 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

15 Ratings
12 Reviews

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.

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Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Combine mirin, soy sauce and cornstarch in a small bowl.

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Step 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).

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.

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 Facts

Serving Size:

2 cups

Per Serving:

410 calories; protein 34.7g; carbohydrates 28.1g; dietary fiber 6g; sugars 16.1g; fat 17.2g; saturated fat 4g; cholesterol 78.2mg; vitamin a iu 8172.9IU; vitamin c 55.4mg; folate 308.6mcg; calcium 157mg; iron 6.5mg; magnesium 145mg; potassium 1236.9mg; sodium 679.7mg; thiamin 0.3mg.

15 Ratings

5 star values: 8
4 star values: 3
3 star values: 2
2 star values: 1
1 star values: 1

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Haley

09/04/2018

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.

Kristina

03/23/2018

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!

Cranky Frankie

08/26/2017

yum!!!

Lawrence

03/12/2017

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.

elizabeth271

01/13/2017

It could have been more flavorful. Perhaps marinating the meat in some type of Asian spices prior to cooking would have helped.

Dawn

10/08/2016

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.

EatingWell Member

02/18/2015

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

ericajeanturner

02/18/2015

Fabulous and Fast Weeknight MealRather 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

EatingWell User

05/01/2014

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

EatingWell Member

10/10/2011

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!

j-acker

10/10/2011

Flavorful and DelightfulI 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!

Jen Chinn

11/05/2009

Great flavor, quick prep & even quicker to cook. I use canned beansprouts for convenience.

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Recipe Summary

Nutrition Profile:

Ingredients

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Tips

Nutrition Facts

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Korean Beef Stir-Fry

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (12)

All Reviews for Korean Beef Stir-Fry