1 lb sirloin steak, sliced very thin across the grain
2 cloves garlic, minced
2 scallions, chopped
5 tbsp soy sauce
1 tbsp sugar
2 tbsp vegetable oil
dash black pepper
2 carrots, peeled & julienned
4 cups spinach
kimchi (Korean pickled cabbage) to pass at table. I used a prepared version.
2 or more cups cooked rice for serving
Begin cooking some rice for serving as you prepare the ingredients.
Make the marinade: combine the garlic, scallions, soy sauce, sugar and black pepper in a bowl. Add the steak slices and combine well. Set aside to briefly marinade for at least 10 minutes.
Heat 1 tablespoon of oil in a wok or a large skillet on high heat. Oil is hot, add the carrots and stir-fry for about 2 minutes, stirring often. Remove the carrots to a serving bowl.
Add a dash of the remaining oil if the wok looks dry after moving the carrots. Keeping on high heat, add the spinach and stir-fry until it just starts to wilt, which will take just a minute or two. Use a slotted spoon to move the spinach to another serving bowl.
Drain any excess liquid from cooking the spinach, and wipe the wok a bit with a paper towel. Add the remaining oil on high heat, and add the steak. Stir-fry for about 3 minutes, stirring frequently. The steak is done when the outside of the meat is brown, and the inside is cooked to your liking. Definitely recommend serving this dish with the meat medium rare.
Place the steak, veggies, rice and kimchi in bowls to serve, either at the table or buffet style on the counter. Start each plate with a serving of rice, then the veggies, followed by the steak. Top with kimchi for a tasty Korean meal!
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