Korean Beef Stir-Fry

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Korean Beef Stir-Fry
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.
EatingWell Test Kitchen
total:
30 mins
Servings:
2
Korean Beef Stir-Fry

Ingredients

Directions

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

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  • 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.

Tips

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.

Tips

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

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.
© Copyright 2021 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 11/29/2021
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