Ingredients

3 tablespoons  mirin (see Note) 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 Tip) 1 tablespoon  chopped garlic 2 teaspoons  chopped jalapeno pepper, or to taste 1 1/2 teaspoons  chopped fresh ginger 4 cups  mung bean sprouts 1 6-ounce bag  baby spinach 1/4 cup  chopped fresh cilantro 1 teaspoon  toasted sesame oil 2 tablespoons  toasted sesame seeds (see Tip), optional Note: 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.Tips: 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.

Description

Korean Beef Stir-Fry, Recipe

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