KIM­CHI QUINOA WITH KOREAN BEEF STIR-FRY

From Joanne Chang and Karen Akunow­icz, chefs at My­ers + Chang in Bos­ton

Shape (Singapore) - - Eat Right -

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.

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