1/2 cup low-sodium soy sauce

2 tablespoons honey

1 to 2 tablespoons gochujang (Korean red chili paste)

1 (1-inch) piece of fresh ginger, peeled and grated

2 garlic cloves, grated

2 teaspoons toasted sesame oil, plus more for serving

2 tablespoons extra-virgin olive oil

2 cups sliced cremini or wild mushrooms

4 cups baby spinach

1 1/2 pounds skirt or flank steak, thinly sliced against the grain

4 green onions, thinly sliced

1/2 cup fresh basil leaves, roughly chopped

3 cups steamed rice, for serving

2 tablespoons toasted sesame seeds, for garnish

2 carrots, shaved into ribbons

Terry Ho's Yum Yum Sauce, for serving

Cooking Instructions

-In a small bowl whisk together the soy sauce, honey, gochujang, ginger, garlic and sesame oil

-In a large skillet, heat 1 tablespoon of olive oil over high heat.  When the oil shimmers, add mushrooms and cook until softened, about 3 minutes.  Add the spinach and cook until wilted, about minutes more.  Transfer the veggie to a plate.

-In the same skillet, heat the remaining 1 tablespoon of olive oil over high heat. When the oil shimmers, add the steak and sear, tossing once during cooking, until the edges are caramelized, 5 to 8 minutes.  Pour in the soy sauce mixture and bring to a boil. Reduce the heat to medium and cook until the sauce thickens, about 5 minutes.  Add the green onions and cook until wilted, about 1 minute more.  Remove the skillet from the heat and stir in the basil.  

-Divide the rice among six bowls and spoon the veggies over the top. Add the beef and garnish with toasted sesame seeds and carrots.  

Serve with Terry Ho’s Yum Yum Sauce

Enjoy!