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Korean Beef

Russ Myers


When stir frying, all ingredients must be well organized and prepared before the cooking is started.

★★★★★ 2 votes
4 servings
20 Min
10 Min


1 lb. Beef flank steak (or boneless sirloin)
1/4 C. Low sodium soy sauce
2 Tbsp. Sugar
1 Tbsp. Sesame oil
1 tsp. Ground ginger
1/4 tsp. Crushed red pepper
1/4 Sm. head napa cabbage
3 Tbsp. Vegetable oil (divided)
14 1/2 oz. Beef broth
1 C. Packaged peeled baby carrots
2 C. Frozen cauliflowerettes (thawed)
1 C. Frozen green bean cuts (thawed)
Hot cooked rice noodles (or rice)

How to Make Korean Beef


  • 1Slice beef across prominent grain into 1/4 inch thick slices. In a large mixing bowl, combine soy sauce, sugar, sesame oil, ginger, and red pepper. Add beef and toss to mix well. Set aside. Cut cabbage crosswise into 1 inch slices. Set aside. Heat the wok over high heat about 1 minute or until hot. Drizzle 1 1/2 tablespoons vegetable oil into the wok and heat 30 seconds. Drain the beef; reserve the marinade. Add half the beef to the wok; stir fry until well browned. Remove to a large bowl. Repeat with remaining 1 1 /2 tablespoons vegetable oil and beef. Add reserved marinade and broth to the wok; cover the wok and heat to a boil. Add carrots; cook, uncovered, about 5 minutes or until crisp tender. Add cabbage, cauliflowerettes, and green beans; cook and stir until tender. Return beef and any accumulated juices to the wok and heat through. Serve over noodles in soup bowls.

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About Korean Beef

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom