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Korean Beef & Veggie Stir-Fry

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Serves 4


Ingredients:

3 tablespoons mirin
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons canola oil
8 oz top sirloin steak, trimmed of fatand very thinly sliced against the grain
1 tablespoon chopped garlic
2 teaspoons chopped Serrano pepper
1 1/2 teaspoons chopped fresh ginger
2 cups mung bean sprouts
1 package Festival Fresh Stir-Fry Veggies
1 bag baby spinach
1/4 cup chopped fresh cilantro
1 teaspoon toasted sesame oil
2 tablespoons toasted sesame seeds*

Directions:

  1. Combine mirin, soy sauce and cornstarch in a small bowl.
  2. 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, Serrano Pepper and ginger and cook, stirring, until fragrant, about 30 seconds. Remove Steak to a plate and cover with foil. Add another tablespoon of oil and Stir-Fry Veggies and Stir Fry about 5 minutes, or until crisp-tender. 
  3. Add bean sprouts and spinach (the pan will be very full). Add steak and juices back to the pan and stir fry for 2 minutes or until heated through. 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. 
  4. Serve over steamed rice topped with sesame seeds.
Course: Dinner
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