Korean beef stir-fry

Recipe Information

Ingredients

• 3 tablespoons mirin

• 2 tablespoons reduced-sodium soy sauce

• 2 teaspoons cornstarch

• 1 tablespoon canola oil

• 8 ounces flank beef steak, trimmed of fat and very thinly sliced against the grain

• 1 tablespoon garlic, chopped

• 2 teaspoons jalapeño pepper, chopped, or to taste

• 1 1/2 teaspoons fresh ginger, chopped

• 4 cups mung bean sprouts

• One 6-ounce bag baby spinach

• 1/4 cup fresh cilantro, chopped

• 1 teaspoon toasted sesame oil

• 2 tablespoons toasted sesame seeds

Directions

• In a small bowl, mix the mirin, soy sauce, and cornstarch.

• In a large nonstick skillet, heat the oil over medium-high heat. Place the steak onto the pan, and cook until one side is seared (about 1 minute), then flip.

• Add the garlic, jalapeno and ginger to the skillet. Cook for 30 seconds or until the mixture becomes fragrant. Add the bean sprouts and spinach to the skillet.

• Pour the mirin and soy sauce mixture over the steak, and gently stir. After the sauce thickens and the spinach wilts (about 3 minutes), add cilantro and sesame oil.

• Top with sesame seeds, and serve immediately.

Nutrition (per serving)

• Calories: 410 cal

• Total fat: 17g

• Saturated fat: 4g

• Monounsaturated fat: 8g

• Cholesterol: 78mg

• Sodium: 680mg

• Potassium: 1,237mg

• Carbohydrate: 28g

• Fiber: 6g

• Protein: 35g