Stir-Fried Beef with Kimchi

Name: Stir-Fried Beef with Kimchi
Yield: Serves 4 as a main dish with rice
Cuisine: Asian
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 1/8-inch-thick slices; 1/2 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 1/2-inch pieces, white and light green pieces quartered lengthwise

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Appears in Cook's Illustrated November/December 2007

Stir-frying uses high heat to develop deep flavor quickly. Our technique ensures tender beef and perfectly cooked vegetables.

SERVES4 as a main dish with rice

TIME1 hour

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 batche...

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