Steak With Toasted Sesame Seeds And Spinach Stir-Fry

2 tsp. cornstarch
3 Tbsp. mirin (or sweet rice wine)
2 Tbsp. soy sauce
1 Tbsp. canola oil
8 oz. flank steak, thinly sliced
2 tsp. chopped Jalapeno pepper
1 Tbsp. grated garlic clove
1 1/2 tsp. grated ginger root
6 ounces baby spinach
4 cups bean sprouts
1/4 cup fresh cilantro, chopped
1 tsp. sesame oil
2 Tbsp. sesame seeds, toasted

Whisk the cornstarch, mirin and soy sauce in a bowl; set aside.

In a wok or very large skillet, heat the canola oil over medium-high heat.

When the oil is sizzling, add the steak and cook quickly, stirring, for 1 minute.

Now add the Jalapeno pepper, garlic, and ginger, cooking until the mixture becomes fragrant, about 30 seconds.

Pour the mirin/soy mixture into the wok and stir just until sauce thickens.
Add the spinach, bean sprouts, cilantro, and sesame oil, stirring and cooking for 1 minute.

Sprinkle with sesame seeds and serve immediately.