SERVES 4
TOTAL TIME: 40 minutes
You can find kimchi, a spicy Korean pickled vegetable condiment, in the refrigerated section of Asian markets and in some well-stocked supermarkets. Cut large pieces of kimchi into bite-size pieces before stir-frying. To make the beef easier to slice, freeze it for 15 minutes. Stir-fries cook quickly, so have everything prepped before you begin cooking. Serve with rice.
SAUCE
|
½ |
cup low-sodium chicken broth |
|
2 |
tablespoons soy sauce |
|
1 |
tablespoon sugar |
|
2 |
teaspoons cornstarch |
|
1 |
teaspoon toasted sesame oil |
STIR-FRY
|
3 |
garlic cloves, minced |
|
1 |
tablespoon grated fresh ginger |
|
2 |
tablespoons vegetable oil |
|
1 |
(1-pound) flank steak, trimmed and sliced thin across grain (click here) |
|
1 |
cup drained cabbage kimchi plus 1 tablespoon kimchi liquid |
|
4 |
ounces (2 cups) bean sprouts |
|
5 |
scallions, cut into 1½-inch pieces, white parts quartered lengthwise into strips |
1. FOR THE SAUCE: Whisk all ingredients together in bowl.
2. FOR THE STIR-FRY: Combine garlic, ginger, and 1 teaspoon oil in bowl.
3. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to separate bowl and cover. Repeat with 1 teaspoon oil and remaining beef; transfer to bowl.
4. Add remaining 1 tablespoon oil to now-empty skillet and return to high heat until just smoking. Add kimchi and kimchi liquid and cook until warmed through, about 2 minutes. Stir in bean sprouts.
5. Clear center of skillet, add garlic mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir garlic mixture into vegetables.
6. Return cooked beef, with any accumulated juices, to skillet and toss to combine. Whisk sauce to recombine, then add to skillet. Stir in scallions. Cook, stirring constantly, until sauce is thickened, about 30 seconds. Serve.