A quick and delicious beef stir fry with Asian flavors and a bit of heat, mixed with spinach and served over rice. And healthy, to boot!
I started making this recipe, probably six years ago, and it is one of the few meals that has made repeat appearances in the kitchen, because 1) it is so delicious, and 2) it is so quick and easy to make. Making the actual stir fry takes all of 15 minutes, if that. They only thing that takes more time, is the rice.
The way I like to do it, is to start the rice as soon as I get home, and then do other things (like play with the baby and hang out with J) while it cooks away for 45 minutes, and then when there are about 20 minutes left, start the prep and cook the stir fry. Another option is to use a different grain, like quinoa, which takes less time to cook.
But the stir fry itself, ohmygoodness y’all. It has a little bit of kick to it, but not too much, and the sauce is just amazing. The beef strips cook quickly and are nice and tender, and the sauce coats all the beef and the spinach so you never get a bite without a good coating.
And as if the amazing flavors and quickness to prepare aren’t enough, it’s healthy too! Healthy, delicious, and quick to prepare. That’s right up this busy mama’s alley. Flavor, flavor, flav. That’s what it’s all about, amiright? Minus the giant clock necklace. You 80’s babies know what I’m talkin’ about. And once you taste this stir fry, you’ll be singing it’s praises right along with me.
Belie’e dat! Ok, I’ll stop now. But seriously, you need this stir fry in your life. Like, tonight.
Korean Beef Stir Fry
- 3 Tbsp mirin (sweet cooking rice wine)
- 2 Tbsp reduced-sodium soy sauce
- 2 tsp cornstarch
- 1 Tbsp olive oil
- 8 oz flank steak (or sirloin, if you prefer), trimmed and thinly sliced
- 1 Tbsp chopped garlic
- 2 tsp chopped jalapeno pepper, seeds removed for less heat
- 1 1/2 tsp chopped fresh ginger (or 3/4 tsp of ground ginger)
- 1 6- oz bag baby spinach
- 1/4 cup chopped fresh cilantro
- 1 tsp toasted sesame oil
- 2 cups cooked brown rice (or other grain of choice)
- 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!
Source: Eating Well