Korean Aster Greens Beef Stir-fry

Squeeze 250 g blanched aster greens only until water no longer drips, then cut them into 5 cm lengths.

Do not wring them dry too aggressively, because that dulls the herbal aroma and can make the greens taste flat.

Mix 220 g beef slices with 1 tablespoon soy sauce, 1 tablespoon cooking wine, and 0.5 tablespoon minced garlic, then marinate for 10 minutes. Separate any folded slices so the seasoning reaches the surface evenly and the beef cooks quickly.

Heat the pan over high heat, add 1 tablespoon perilla oil, then stir-fry 120 g onion with the remaining garlic for about 1 minute.

Stop before the garlic browns; the goal is fragrance and slightly softened onion, not deep caramelization.

Add the marinated beef and spread it out over high heat for about 2 minutes.

Let the edges brown before turning, then stir-fry 1 minute more so the beef stays tender instead of steaming in its own juices.

Add the aster greens and the remaining 1 tablespoon soy sauce, then lower to medium heat and stir-fry for 3 to 4 minutes.

It is ready when the pan moisture reduces to a light coating instead of pooling at the bottom.

Turn off the heat, add the remaining 0.5 tablespoon perilla oil and 1 teaspoon sesame seeds, then toss lightly.

Taste the greens and beef together, and serve warm as a rice side dish while the perilla aroma is still clear.