Korean Stir Fry

12 06 2008

I adapted this recipe for Korean Stir Fry to take advantage of the ingredients already in my pantry.  Below is the recipe with the changes I made in red… Well my husband and I loved it!  I tried to take a photo, it was even better than it looks!  This is a recipe I’ll definitely make again.


korean beef stir fry

Korean Beef Stir-Fry


    3 tablespoons mirin (see Notes) (used some sake we had)

    2 tablespoons reduced-sodium soy sauce

    2 teaspoons cornstarch

    1 tablespoon canola oil

    8 ounces flank steak, trimmed of fat and very thinly sliced against the grain (see Notes)

    1 tablespoon chopped garlic

    2 teaspoons chopped jalapeno pepper, or to taste (chopped a few pickled jalapenos) 

    1 1/2 teaspoons chopped fresh ginger  (added 1tsp ginger spice to the soy sauce/sake mix)

    4 cups mung bean sprouts (added some brown rice instead, about 1c. cooked)

    1 (6 ounce) bag bag baby spinach (used 1/3 package of frozen spinach)

    1/4 cup chopped fresh cilantro (omitted)

    1 teaspoon toasted sesame oil (omitted)

    2 tablespoons toasted sesame seeds (see Notes) (optional)



Combine mirin, soy sauce and cornstarch in a small bowl.

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 garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full). Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using).

Yield: 2 servings


–  Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.

–  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.




One response

15 09 2008
Menu Plan Monday- AK «

[…] Wednesday Lunch- PB&J, veggies Dinner- Korean Beef Stirfry […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: