I’m sad that we are now just one day away from August. I’m not ready for summer to wind down, for school to start up again… waaaahhhh!
Even though I love the summer, I’m not particularly crazy about 100 degree temps. But those high temps do encourage me to neglect my oven a little, and seek out more recipes cooked on the stove-top. Stir fry dishes are some of the quickest and easiest stove-top dishes to prepare.
Mmm, sweet, delicious stir fry. This is one of the few recipes that I have repeated many times over the last few years. It is one of my go-to quick meals, because it takes all of 15 minutes to prepare and get on the table. Asian flavors with a bit of heat, mixed with spinach and served over rice…yes, please!! Oh, and did I mention it’s healthy to boot?
Korean Beef Stir Fry
Adapted from Eating Well
3 Tbsp mirin
- 2 Tbsp reduced-sodium soy sauce
- 2 tsp cornstarch
- 1 Tbsp canola oil
- 8 oz flank steak, trimmed and thinly sliced
- 1 Tbsp chopped garlic
- 2 tsp chopped jalapeno pepper
- 1 1/2 tsp chopped fresh ginger
- 1 6-oz bag baby spinach
- 1/4 cup chopped fresh cilantro
- 1 tsp toasted sesame oil
- 2 cups cooked brown rice
- In a small bowl, mix the mirin, soy sauce and cornstarch. Set aside.
- 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 the garlic, jalapeno and ginger and cook until fragrant, about 30 seconds. Add the spinach and the mirin mixture to the pan and stir until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil, and remove from heat.
- Spoon 1/2 cup of rice into a bowl or onto a plate and top with the stir-fry and enjoy!