korean beef
When stir frying, all ingredients must be well organized and prepared before the cooking is started.
prep time
20 Min
cook time
10 Min
method
Stir-Fry
yield
4 servings
Ingredients
- 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
-
Step 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. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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