This is a wicked spicy beef stir fry that I picked up from America's Test Kitchen. The kimch'i and fresh ginger really make this dish shine. If you can't find flank steak, substitute sirloin tip or blade steak (increase to 1 lb if using blade steak).
Posted by:
icculuscooks
on
22 July 2008
Cooking Steps:
1) Freeze steak for 20 - 30 minutes to make it easier to cut. Slice into 2 inch wide strips with the grain, then sliced across then grain into 1/8 inch thick slices.
2) Combine 2 tbsp. soy sauce and 1 tsp. sugar in medium bowl. Add beef, toss well and marinate at least 10 minutes or up to 1 hour.
3) Meanwhile, whisk remaining 2 tbsp. soy sauce, remaining 1 tbsp. sugar, chicken broth, sesame oil, and cornstarch in medium bowl.
4) Combine garlic, ginger, and 1 tsp oil in small bowl.
5) Drain beef and discard liquid. Heat 1 tsp oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef to skillet in single layer, breaking any clumps. Cook, without stirring, for 1 minute, then stir and continue to cook until beef is browned, 1 to 2 minutes. Transfer beef to medium bowl. Heat 1 tsp. oil in skillet and repeat with remaining beef. Wipe out skillet with paper towels.
6) Add remaining tbsp. oil to same skillet and heat until just smoking. Add kimch'i; cook, stirring frequently until aromatic, 1 to 2 minutes. Add bean sprouts and stir to combine. Push vegetables to sides to clear center; add garlic/ginger mixture to clearing and cook, mashing with spatula, until fragrant, about 15 to 20 seconds. Stir to combine garlic/ginger mixture with veggies. Return beef, any accumulated juices, and scallions to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Serve immediately. Goes great with rice noodles!