Korean Beef & Spinach

My mother collected this recipe back in the 1970s, from a fellow graduate student at Johns Hopkins University whose wife was Korean.  It can be made with fresh spinach instead of frozen, but frozen spinach actually packs a better nutritional wallop.

Beef cuts suitable for stir fry are very tender.  I typically pick up top sirloin when it's on sale and use it in this dish.  However, because of its low fat content, sirloin is very easy to overcook.  As soon as the meat looks sealed, add the spinach and sauce.  And as soon as they come up to temperature, pull it off the heat!

Korean Beef & Spinach

serves 4

Thaw 2 packages of frozen chopped spinach in the microwave, then drain in a colander.

Stir fry in 1 tbsp peanut oil for 1 minute:

1 bunch green onions, chopped

2 tbsp. sesame seeds

Add and stir fry until just cooked:
1-1.5 lb. beef (pref. sirloin or blade steak), cubed

Add and heat through:

thawed spinach

1/4 c. soy sauce

1 tsp. sesame oil

1 tsp. sambal oelek or sriracha (or to taste)

Serve over rice.