Stir-Fried Beef with Kimchi

Name: Stir-Fried Beef with Kimchi
Total time: 60 min
Yield: 4
Cuisine: Korean
Ingredients: 4 tbsp Soy Sauce (4 tablespoons soy sauce); 1 tbsp Granulated Sugar (1 tablespoon sugar plus an additional 1 teaspoon); 12 oz Flank Steak (12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices); ½ cup Low-Sodium Chicken Broth (1/2 cup low-sodium chicken broth); 1 tsp Toasted Sesame Oil (1 teaspoon toasted sesame oil); 1 tsp Cornstarch (1 teaspoon cornstarch); 3 cloves Garlic (3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)); 1 tbsp Ginger (1 tablespoon minced fresh ginger); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 1 cup Kimchi (1 cup kimchi (from 16-ounce jar), chopped into 1-inch pieces); 4 oz Bean Sprouts (4 ounces mung bean sprouts (about 2 cups)); 5 pieces Scallion (5 scallions, cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise)

Korean-style stir-fried flank steak marinated in soy sauce and sugar, cooked with kimchi, bean sprouts, garlic, ginger, and a savory sauce.

60 minKorean

Servings4

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Ingredients

For 4 servings

Soy Sauce4 tbsp · 4 tablespoons soy sauce
Granulated Sugar1 tbsp · 1 tablespoon sugar plus an additional 1 teaspoon
Flank Steak12 oz · 12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
Low-Sodium Chicken Broth½ cup · 1/2 cup low-sodium chicken broth
Toasted Sesame Oil1 tsp · 1 teaspoon toasted sesame oil
Cornstarch1 tsp · 1 teaspoon cornstarch
Garlic3 cloves · 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
Ginger1 tbsp · 1 tablespoon minced fresh ginger
Vegetable Oil2 tbsp · 2 tablespoons vegetable oil
Kimchi1 cup · 1 cup kimchi (from 16-ounce jar), chopped into 1-inch pieces
Bean Sprouts4 oz · 4 ounces mung bean sprouts (about 2 cups)
Scallion5 pieces · 5 scallions, cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise

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Steps

1Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, chicken broth, sesame oil, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.
2Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef to skillet in single layer, breaking up any clumps. Cook, without stirring, for 1 minute, then stir and continue to cook until beef is browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet clean and dry with paper towels.
3Add remaining tablespoon oil to now-empty 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. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic-ginger mixture with vegetables. Return beef, any accumulated juices, and scallions to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter and serve.