KIMCHI QUINOA WITH KOREAN BEEF STIR-FRY
From Joanne Chang and Karen Akunowicz, chefs at Myers + Chang in Boston
SERVES: 6 START TO FINISH: 30 MINUTES , PLUS MARINATING
> ¼ cup sambal oelek
> ¼ cup toasted sesame oil
> ¼ cup sugar
> ¼ cup white sesame seeds
> 5 medium garlic cloves, smashed
> ½ cup plus 2 tbsp reduced-sodium soya sauce
> 450g flank steak, very thinly sliced
> 1 ½ cups uncooked red quinoa
> ½ cup olive oil
> 2 cups green beans, trimmed
> 1 cup coarsely grated carrots
> 1 cup shelled edamame
> 1 ½ cups finely chopped kimchi, plus more for garnish
> 1 cup shelled roasted, salted pistachios
1. In a shallow dish, mix the sambal oelek, sesame oil, sugar, sesame seeds, garlic, and ½ cup soya sauce. Add the steak; turn to coat. Cover and refrigerate steak at least 8 hours and up to overnight.
2. In a large pot, bring 3.8 litres of water to a boil. Add the quinoa and stir until it starts to float and the water returns to a boil. Cook for 10 minutes, then drain throug a fine sieve. Let cool.
3. In a wok or a large skillet, warm ¼ cup oil over high heat until it shimmers. Drain the steak (discard marinade) and add it to the hot oil. Stir for 3 minutes. Transfer steak to a plate. Wipe out the wok. Add the remaining ¼ cup oil and heat until it shimmers. Add the green beans and stir for 1 minute. Add the cooked quinoa and stir for 2 minutes. Add the carrots and edamame and toss for 2 minutes. Add the steak, kimchi, and remaining 2 tablespoons soya sauce and stir for 5 minutes. Divide among six bowls and top with the pistachios and kimchi.
PRO TIP: Some markets sell shaved or very thinly sliced steak. If you can find it, buy it – it will save you the step of cutting the meat.