Korean Beef Stir Fry
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!
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Servings: 4 servings
Ingredients
- 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)
Instructions
- 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!
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