Korean Stir-Fried Beef With Kimchi

Ingredients

SAUCE
1⁄2 cup low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
BEEF STIR-FRY
2 tablespoons soy sauce
1 teaspoon sugar
1 (12-ounce) flank steak, trimmed and sliced thin across grain on slight bias
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons vegetable oil
1 cup kimchi, chopped into 1-inch pieces
4 ounces bean sprouts (2 cups)
5 scallions, cut into 1-1⁄2-inch pieces, white and light green pieces quartered lengthwise

Instructions

FOR THE SAUCE: Whisk all ingredients together in small bowl and set aside.
FOR THE STIR-FRY: Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, combine garlic, ginger, and 1 teaspoon vegetable oil in small bowl.
Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Repeat with 1 teaspoon vegetable oil and remaining beef. Rinse skillet clean and dry with paper towels.
Add remaining 1 tablespoon oil to skillet and heat until just smoking. Add kimchi and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add bean sprouts and stir to combine. Clear center of skillet, add garlic mixture, and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into vegetables. Return beef and any accumulated juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, add to skillet, and cook, stirring constantly, until thickened, about 30 seconds. Serve.

Korean Stir-Fried Beef With Kimchi

Ingredients

Instructions

Tags

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