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Korean Beef Stir-Fry
- Prep Time -
- Cook Time -
- Serves 2
Recipe Provided By: EatingWell.com
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1. 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 1/2 teaspoons chopped fresh ginger
- 4 cups mung bean sprouts
- 1 (6 ounce) bag bag baby spinach
- 1/4 cup chopped fresh cilantro
- 1 teaspoon toasted sesame oil
- 2 tablespoons toasted sesame seeds (see Tip) (optional)
Nutrition Info
Per Serving
- Calories: 498 kcal
- Carbohydrates: 30 g
- Dietary Fiber: 7 g
- Fat: 26 g
- Protein: 34 g
- Sugars: 11 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Combine mirin, soy sauce and cornstarch in a small bowl.
- 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).
Yield: 2 servings
3. Still Hungry?
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.
Notes:
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.
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korean? not!
putterman337 - April 22, 2009 12:17:37 PM PSTwell i am korean and i can say tradtional korean dishes do not use jalapeno peppers and many many koreans hate cilantro, thats not a traditional korean ingredient, thats like south east asian like thai viet etc. this person is so uninformed. Koreans have thousands of years of tradtional that stems from being a traditional poor country by western standards and much of the food reflects the fact that refridgeration did not exist for most of korea\\\'s history. Its a lot of poor man\\\'s food which contemperary korea is trying to change into hip sometimes, sorta. Ie kimchee is fermented so it lasts without a fridge and used to be buried in the ground for same reason. This stuff is too fresh no preserved or pickled food in it.
4 of 6 found this review helpful.
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VERY POOR ATTEMPT FOR AN ACTUAL KOREAN BEEF STIR FRY
tamagotchigirl10 - June 13, 2008 04:55:47 PM PSTwe koreans do NOT use corn starch, canola oil, or spinach in our cooking!!!!!!! if you actually want an actual korean beef stir fry recipe, look on another website!
10 of 19 found this review helpful.
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The Americanization of Korean Beef Stir-Fry
K P - April 21, 2009 08:17:39 PM PSTSorry, but there is no way this would even be acceptable in my house. I am an American who lived in Korea for many years. They would be insulted, if served this mockery, of what is truly a delicious dish. If you really want to make Korean Beef Stir Fry, try a real Korean cookbook, or better still , have a real Korean teach you to make it, as I was taught.
3 of 5 found this review helpful.
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Korean Lite!
dano19146 - April 23, 2009 11:44:01 AM PSTAgreed, this is not very accurate/authentic Korean recipe (I am Korean), but I have to disagree with tamagotchigirl10, Koreans do use spinach in our cusine. some examples:
chop chae (japchae)
Sigumchi Namul (shigimchi muchim)
gimbap (ingredient in Korean maki roll)
Malgun Sigumchi Kuk (a clear beef/spinach soup)
also. Cornstarch is used in making:
Tang soo yuk and Korean fried chicken drumettes (ie BonChon Fried Chicken).1 of 2 found this review helpful.
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Call it pan-Asian BBQ inspired and maybe you
empress_of_light - August 19, 2009 06:58:42 PM PSTCilantro? Mirin? You\\'ve got to be kidding.
Plus, the recipe says mung bean but the picture shows soy bean sprouts.Was this review helpful to you? Yes - No Report Abuse
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