Korean Water Parsley Beef Stir-Fry

Rinse 150 g minari well, shake off excess water, and cut it into 4 cm lengths.

Handle the leaves lightly so they do not bruise, and keep the pieces loose for quick tossing later.

Cut 150 g thinly sliced beef into narrow strips, then coat it evenly with 1 tablespoon soy sauce.

Let it sit for about 5 minutes only, loosening clumps so the beef seasons evenly without becoming too salty.

Finely mince 1 garlic clove.

Preheat a pan over medium heat until the beef would sizzle on contact; this helps the meat sear quickly instead of steaming and keeps the garlic from sitting too long.

Add the minced garlic and marinated beef to the hot pan, then stir-fry over medium-high heat for about 2 minutes.

Move the beef constantly, and continue when most redness is gone and the edges look cooked.

Add the minari, raise the heat to high, and toss quickly for only 20 to 30 seconds.

Stop as soon as the leaves soften slightly while the stems still look bright and feel crisp.

Check that the thickest beef pieces are cooked through, then turn off the heat, drizzle with 1 teaspoon sesame oil, and toss with the residual heat. Transfer immediately so the minari does not soften in the pan.