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Korean Beef & Veggie Stir-Fry
Serves 4
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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:
- 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, 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.
- 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.
- Serve over steamed rice topped with sesame seeds.
| Course: | Dinner |
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