Kimchi Quinoa With Korean Beef Stir-Fry
From Joanne Chang and Karen Akunowicz, chefs at Myers + Chang in Boston
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 tablespoons reduced-sodium soy sauce 1 pound flank steak, very thinly sliced 1½ cups uncooked red quinoa ½ cup olive oil 2 cups green beans, trimmed 1 cup coarsely grated carrots 1 cup shelled edamame 1½ cups finely chopped kimchi, plus more for garnish 1 cup shelled roasted, salted pistachios
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.
1. In a shallow dish, mix the sambal oelek, sesame oil, sugar, sesame seeds, garlic, and ½ cup soy 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 a gallon 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 through 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 soy sauce and stir for 5 minutes. Divide among six bowls and top with the pistachios and kimchi.
GOT LEFTOVERS? Throw a fried egg on it, and this dish is perfect for breakfast.