Korean Beef and Kimchi
Ingredients
Marinade
- 3 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon mirin*
- 1 teaspoon crushed garlic
- 1 teaspoon ginger paste
- 2 teaspoons sambal ooelek sauce or Korean hot sauce
- 2 tablespoons toasted sesame seeds
Other
- 2 small steaks sliced against the grain into thin strips
- 2 tablespoons oil
- 1 tablespoon ginger paste or grated
- 1 tablespoon crushed garlic
- 1 small pint of mushrooms stemmed and thinly sliced
- 1 small onion
- 2 broccoli florets sliced (about 1/2 cups' worth)
- 6 green onions cut into 1 inch pieces
- 1 cup kimchi coarsely chopped**
Instructions
- Take half the marinade and the steaks and place in a ziploc bag. Massage and let marinate for the day. (Cover the remaining marinade and set in the fridge until cooking.)
- Warm a wok over medium-high heat and add 1 Tbs. of oil. Remove the meat from the marinade, letting any excess liquid drain off.
- Add the steak to the wok and stir-fry just until it begins to brown, 2 to 3 minutes.
- Remove the steak and set aside.
- Warm the remaining tablespoon of oil in the wok, then add the mushrooms, broccoli, garlic, ginger paste, and onions.
- Stir-fry until the vegetables begin to soften, 2 to 3 minutes.
- Add the green onions and kimchi and stir-fry and additional 2 to 3 minutes.
- Add the reserved sauce and the beef, stirring well to coat.
Notes
* I didn't have mirin, so I used 1 tablespoon of rice wine vinegar and 1/2 tablespoon of Splenda.
** If you don't like any spice, feel free to use regular green cabbage, or a mix of cabbage and kimchi. Add the cabbage at the mushrooms stage if you like it wilted and at the green onion stage if you like it a bit more crisp. Adapted from Williams Sonoma
** If you don't like any spice, feel free to use regular green cabbage, or a mix of cabbage and kimchi. Add the cabbage at the mushrooms stage if you like it wilted and at the green onion stage if you like it a bit more crisp. Adapted from Williams Sonoma