|Preparation Time||20 minutes|
|Cook Time||10 Minutes|
|Total Time||30 Minutes|
|Diet||High-Protein; High Fiber|
3 tablespoons mirin
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
8 ounces flank steak, trimmed of fat and very thinly sliced against the grain
1 tablespoon garlic, chopped
2 teaspoons jalapeï¿½o pepper, chopped, or to taste
1 1/2 teaspoons fresh ginger, chopped
4 cups mung bean sprouts
One 6-ounce bag baby spinach
1/4 cup fresh cilantro, chopped
1 teaspoon toasted sesame oil
2 tablespoons toasted sesame seeds
In a small bowl, mix the mirin, soy sauce, and cornstarch.
In a large nonstick skillet, heat the oil over medium-high heat. Place the steak onto the pan, and cook until one side is seared (about 1 minute), then flip.
Add the garlic, jalapeno and ginger to the skillet. Cook for 30 seconds or until the mixture becomes fragrant. Add the bean sprouts and spinach to the skillet.
Pour the mirin and soy sauce mixture over the steak, and gently stir. After the sauce thickens and the spinach wilts (about 3 minutes), add cilantro and sesame oil.
Top with sesame seeds, and serve immediately.
Calories: 410 cal
Total fat: 17g
Saturated fat: 4g
Monounsaturated fat: 8g