Stir-Fried Beef with Kimchi
By David PazmiñoPublished on September 11, 2007
Time
1 hour
Yield
Serves 4 as a main dish with rice
Ingredients
4 tablespoons soy sauce 1 tablespoon sugar plus an additional 1 teaspoon12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices½ cup low-sodium chicken broth 1 teaspoon toasted sesame oil 1 teaspoon cornstarch 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)1 tablespoon minced fresh ginger 2 tablespoons vegetable oil 1 cup kimchi (from 16-ounce jar), chopped into 1-inch pieces4 ounces mung bean sprouts (about 2 cups)5 scallions, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
Before You Begin
Kimchi varies in heat level and flavor. If possible, avoid products with a strong fish or shrimp flavor, which can overpower the beef. If the kimchi is made from green cabbage rather than napa cabbage, extend the cooking time by 1 to 2 minutes.
Instructions
- Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, chicken broth, sesame oil, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef to skillet in single layer, breaking up 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 clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet clean and dry with paper towels.
- Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add kimchi and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add bean sprouts and stir to combine. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic-ginger mixture with vegetables. 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. Transfer to serving platter and serve.
Time
1 hourYield
Serves 4 as a main dish with riceIngredients
4 tablespoons soy sauce
1 tablespoon sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
½ cup low-sodium chicken broth
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
1 cup kimchi (from 16-ounce jar), chopped into 1-inch pieces
4 ounces mung bean sprouts (about 2 cups)
5 scallions, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
Test Kitchen Techniques
Ingredients
4 tablespoons soy sauce
1 tablespoon sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
½ cup low-sodium chicken broth
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
1 cup kimchi (from 16-ounce jar), chopped into 1-inch pieces
4 ounces mung bean sprouts (about 2 cups)
5 scallions, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
Test Kitchen Techniques
Ingredients
4 tablespoons soy sauce
1 tablespoon sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
½ cup low-sodium chicken broth
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
1 cup kimchi (from 16-ounce jar), chopped into 1-inch pieces
4 ounces mung bean sprouts (about 2 cups)
5 scallions, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
Test Kitchen Techniques
Why This Recipe Works
For a stir-fry with well-browned, tender, and savory beef, just follow these guidelines. Start with full-flavored flank steak. Marinate the beef in soy sauce to ensure that each slice is well seasoned. Use a large skillet and cook in batches to get the best browning. Add aromatics such as ginger and garlic at the last minute to prevent them from scorching.
Before You Begin
Kimchi varies in heat level and flavor. If possible, avoid products with a strong fish or shrimp flavor, which can overpower the beef. If the kimchi is made from green cabbage rather than napa cabbage, extend the cooking time by 1 to 2 minutes.
Instructions
- Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, chicken broth, sesame oil, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef to skillet in single layer, breaking up 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 clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet clean and dry with paper towels.
- Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add kimchi and cook, stirring frequently, until aromatic, 1 to 2 minutes. Add bean sprouts and stir to combine. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Stir to combine garlic-ginger mixture with vegetables. 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. Transfer to serving platter and serve.
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