This recipe is private

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


Add to Grocery List

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.

Printable Recipe Card

About Korean Beef

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

Show 2 Comments & Reviews

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...