Name: Stir-Fried Beef with Kimchi for Two
Total time: 55 min
Cuisine: AsianAsia
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 1/8-inch-thick slices; 1/4 cup low-sodium chicken broth; 1/2 teaspoon toasted sesame oil; 1/2 teaspoon cornstarch; 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon); 1 1/2 teaspoons minced fresh ginger; 1 tablespoon vegetable oil; 1/2 cup kimchi (from 16-ounce jar), chopped into 1-inch pieces; 2 ounces bean sprouts, mung (about 1 cup); 2 scallions, cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise

Stir-Fried Beef with Kimchi for Two

By America's Test Kitchen

Published on September 19, 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.