Inspired by the flavors found in Korean barbecue, this dish is a mouthwatering addition to any weeknight repertoire. A fruity Riesling and rice noodles are perfect accompaniments.
|3 tablespoons mirin||1 1/2 teaspoons chopped fresh ginger|
|2 tablespoons reduced-sodium soy sauce||4 cups mung bean sprouts|
|2 teaspoons cornstarch||6 ounce bag baby spinach|
|1 tablespoon canola oil||1/4 cup chopped fresh cilantro|
|8 ounces flank steak, trimmed of fat and very thinly sliced against the grain (see Tip)||1 teaspoon toasted sesame oil|
|1 tablespoon chopped garlic||2 tablespoons toasted sesame seeds, optional|
|2 teaspoons chopped jalapeno pepper, or to taste|
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, jalapeño 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).
Tip: 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.
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