korean vegetable-beef stir fry
(4 ratings)
A mildly spicy stir-fry. Serve over hot rice. The sauce can be doubled. Just double the marinade ingredients and the water and cornstarch. For more "heat", add more pepper flakes, or some garlic-chili sauce or Sriracha.
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(4 ratings)
yield
2 -4
prep time
40 Min
cook time
20 Min
method
Stir-Fry
Ingredients For korean vegetable-beef stir fry
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1/2 lbboneless beef sirloin
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1/4 cthinly sliced green onion
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1/4 csoy sauce
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2 clovegarlic, minced
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1-2 Tbspsesame oil, to taste
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1 Tbspcrushed sesame seeds
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1/2 tspdried red pepper flakes
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1 Tbspgranulated sugar
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1/2 tspground black pepper
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1/3 ccold water
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1 Tbspcornstarch
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2 Tbspvegetable oil
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1 cjulienned carrot
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1 csliced brocolli florets
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1 csliced cauliflower florets
How To Make korean vegetable-beef stir fry
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1Slice beef across the grain into bite-size strips. (If beef is partially frozen it is easier to slice).
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2Combine green onions, soy sauce, garlic, sesame oil, sesame seed, red pepper flakes, sugar and pepper; add meat and marinate 30 minutes at room temperature.
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3Drain meat, reserving marinade. Dissolve cornstarch in water and add to reserved marinade, mixing well.
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4Preheat wok or large skillet over high heat; add 1 tablespoon oil, then add carrots and stir fry 3 minutes. Add broccoli and cauliflower slices and stir-fry 2 minutes (until vegetables are crisp-tender). Remove vegetables and keep warm.
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5Add remaining oil to pan. Add half the beef to hot pan and stir-fry 2-3 minutes (until brown). Remove beef and stir-fry remaining meat. Return all meat to pan.
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6Stir marinade a little and pour into skillet or wok. Cook and stir until thickened and bubbly. Stir in the vegies. Cover and cook 1 minute.
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7Serve over hot rice.
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