Korean-Inspired Beef Stir-Fry

This is yet another great recipe I found on Yahoo! Food (originally an Eating Well recipe). In fact, it was one of their "featured recipes" and I figured I really couldn't go wrong. I'm calling it "Korean-inspired" rather than simply "Korean" because, as one reviewer mentioned, it isn't terribly authentic, but it is delicious nonetheless. The recipe presented below has been doubled to make four or five servings, but other than that, I found that no alterations were necessary.

KOREAN-INSPIRED BEEF STIR-FRY

Ingredients:

• 6 tablespoons mirin (can be found at an Asian market or the Asian food aisle of your local supermarket, or use sherry or white wine with a pinch of sugar as a substitute)
  
• 4 tablespoons reduced-sodium soy sauce
• 4 teaspoons cornstarch
• 2 tablespoon canola oil
• 1 pound flank steak, trimmed of fat and very thinly sliced against the grain
• 2 tablespoon chopped garlic (about 5-6 cloves)
  
• 4 teaspoons chopped jalapeno pepper, or to taste (about 1 pepper)
• 3 teaspoons chopped fresh ginger
• 8 cups (about two 8-oz bags) mung bean sprouts
• 2 (6 ounce) bag baby spinach
• 1/2 cup chopped fresh cilantro
• 2 teaspoon toasted sesame oil
• 4 tablespoons toasted sesame seeds (optional)

Directions:

1. Combine mirin, soy sauce and cornstarch in a small bowl.
2. Heat oil in two large nonstick skillets over medium-high heat.
3. Spread steak out in the two pans and cook until seared on one side, about 1 minute. (Clara's note: Don't overcook.)
   
4. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pans will be very full).
5. Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes.
6. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using).
7. Serve with rice or rice noodles.
   

Yield: 4-5 servings

The finished product.

Other Notes and Tips from Yahoo:

• 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.

Links:
http://food.yahoo.com/recipes/eatingwell/1096/korean-beef-stir-fry/