Korean Beef Stir-Fry

Printed from Jenn's Food Journey, adapted from Eatingwell.com

3 Tablespoons mirin
3 Tablespoons soy sauce
1 garlic clove, finely minced
1/4 teaspoon ground ginger
a drop or two of sesame oil
2 teaspoons cornstarch
1 teaspoon peanut oil
1 red pepper, thinly sliced
1 jalapeno, seeded and thinly sliced
1 lbs flank steak, trimmed of fat and very thinly sliced (against the grain)
1 1/2 cups baby spinach


In a measuring cup or small bowl, add the mirin, soy sauce, garlic, ginger, sesame oil and cornstarch. Stir until well combined; set aside.

In a wok or deep non-stick skillet, add the peanut over medium high heat. Add the red pepper and jalapeno and stir fry for 2-3 minutes. Add the steak and stir fry another 2 minutes. Add the spinach and stir until the spinach starts to wilt. Stir the sauce mixture and pour into wok, stirring to coat everything. Remove from heat as soon as the sauce starts to bubble. Serve over rice or noodles. Enjoy!