Korean Beef Stir-Fry

I knew that this won't compare to the Korean Pork BBQ recipe that I got from my friend, but was eager to try it none the less.  It was not an OMG recipe, but it had several things going for it.  One it is a fairly light dish. (it is from eating well, click on post title to go there site) It is also a fairly quick dish.  The thing that took the most time was slicing the steak thinly. (the freezing helped expedite it)  I know that the butcher at Publix would do this for me; that would shave a lot of time off the recipe.  The other thing that could slow someone down it chopping the veggies, but if you have one of those 'slap chop' type things, it will be really fast. I did make one change; I didn't use as many mung beans as called for.  I doubled the recipe so it would have required EIGHT cups of bean sprouts.  It looked like I had 3 cups, but the package said it was only 2.  I think that was plenty. I made a half a box of linguine for it and mixed it in with the beef. Just make sure your noodles are really dry as the sauce was a bit liquid already.
Korean Beef Stir-Fry

3 T  mirin (see Note)
2 T  reduced-sodium soy sauce
2 t  cornstarch
1 T  canola oil
8    ounces flank steak,trimmed of fat and very thinly sliced ag
1 T  chopped garlic
2 t  chopped jalapeno pepper,or to taste
1 1/2 t  chopped fresh ginger
4 c  mung bean sprouts
1    6-ounce bag baby spinach
1/4 c  chopped fresh cilantro
1 t  toasted sesame oil
2 T  toasted sesame seeds (see Tip),optional
Combine mirin, soy sauce and cornstarch in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat. Spread
steak out in the pan and cook until seared on one side, about 1 minute.
Add garlic, jalapeno and ginger and cook, stirring, until fragrant,
about 30 seconds. Add bean sprouts and spinach (the pan will be very
full). Pour the mirin mixture into the pan and stir gently until the
sauce thickens and the spinach is wilted, about 3 minutes. Stir in
cilantro and sesame oil. Serve topped with sesame seeds (if using).
Note: Mirin is a low-alcohol rice wine essential to Japanese cooking.
Look for it in the Asian or gourmet-ingredients section of your
supermarket. An equal portion of sherry or white wine with a pinch of
sugar may be substituted for mirin. Tips: If you have a little extra
time before dinner, put the steak in the freezer for about 20 minutes
to help make it easier to slice thinly. To toast sesame seeds, heat a
small dry skillet over low heat. Add sesame seeds and stir constantly
until golden and fragrant, about 2 minutes. Transfer to a small bowl
and let cool.