Stir-Fried Beef with Kimchi for Two
By America's Test KitchenPublished on September 20, 2007
Time
55 minutes
Yield
Serves 2 as a main dish with rice
Ingredients
2 tablespoons soy sauce 2 teaspoons sugar 6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices¼ cup low-sodium chicken broth ½ teaspoon toasted sesame oil ½ teaspoon cornstarch 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)1 ½ teaspoons minced fresh ginger 1 tablespoon vegetable oil ½ cup kimchi (from 16-ounce jar), chopped into 1-inch pieces2 ounces bean sprouts, mung (about 1 cup)2 scallions, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
Before You Begin
Kimchi varies in heat intensity, flavor, and pungency. If possible, avoid brands 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 1 tablespoon soy sauce and 1/2 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 soy sauce, remaining sugar, chicken broth, sesame oil, and cornstarch in medium bowl. Combine garlic, ginger, and 1/2 teaspoon oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon oil in 10-inch nonstick skillet over high heat until just smoking. Add 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. Rinse skillet clean and dry with paper towels.
- Add remaining 1 1/2 teaspoons 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
55 minutesYield
Serves 2 as a main dish with riceIngredients
2 tablespoons soy sauce
2 teaspoons sugar
6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
¼ cup low-sodium chicken broth
½ teaspoon toasted sesame oil
½ teaspoon cornstarch
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons minced fresh ginger
1 tablespoon vegetable oil
½ cup kimchi (from 16-ounce jar), chopped into 1-inch pieces
2 ounces bean sprouts, mung (about 1 cup)
2 scallions, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
Ingredients
2 tablespoons soy sauce
2 teaspoons sugar
6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
¼ cup low-sodium chicken broth
½ teaspoon toasted sesame oil
½ teaspoon cornstarch
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons minced fresh ginger
1 tablespoon vegetable oil
½ cup kimchi (from 16-ounce jar), chopped into 1-inch pieces
2 ounces bean sprouts, mung (about 1 cup)
2 scallions, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
Ingredients
2 tablespoons soy sauce
2 teaspoons sugar
6 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into ⅛-inch-thick slices
¼ cup low-sodium chicken broth
½ teaspoon toasted sesame oil
½ teaspoon cornstarch
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 ½ teaspoons minced fresh ginger
1 tablespoon vegetable oil
½ cup kimchi (from 16-ounce jar), chopped into 1-inch pieces
2 ounces bean sprouts, mung (about 1 cup)
2 scallions, cut into 1 ½-inch pieces, white and light green pieces quartered lengthwise
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 like ginger and garlic at the last minute to prevent them from scorching.
Before You Begin
Kimchi varies in heat intensity, flavor, and pungency. If possible, avoid brands 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 1 tablespoon soy sauce and 1/2 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 soy sauce, remaining sugar, chicken broth, sesame oil, and cornstarch in medium bowl. Combine garlic, ginger, and 1/2 teaspoon oil in small bowl.
- Drain beef and discard liquid. Heat 1 teaspoon oil in 10-inch nonstick skillet over high heat until just smoking. Add 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. Rinse skillet clean and dry with paper towels.
- Add remaining 1 1/2 teaspoons 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments