Kim­chi Quinoa With Korean Beef Stir-Fry

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

SHAPE (USA) - - Food Curious -

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.

Serves 6

GOT LEFT­OVERS? Throw a fried egg on it, and this dish is per­fect for break­fast.

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