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Home > Korean beef stir-fry

Korean beef stir-fry

Recipe Information

Servings 2
Preparation Time 20 minutes
Cook Time 10 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Steak
Category Meat
Meal Lunch; Dinner
Type Main Dish
Cuisine Korean
Cooking Method Saut�ing
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 jalape�o 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.


Nutrition (per serving)

  • Calories: 410 cal

  • Total fat: 17g

  • Saturated fat: 4g

  • Monounsaturated fat: 8g

  • Cholesterol: 78mg

  • Sodium: 680mg

  • Potassium: 1,237mg

  • Carbohydrate: 28g

  • Fiber: 6g

  • Protein: 35g