Korean Vegetable-Beef Stir Fry

Mikekey *


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.


★★★★★ 4 votes

40 Min
20 Min


  • 1/2 lb
    boneless beef sirloin
  • 1/4 c
    thinly sliced green onion
  • 1/4 c
    soy sauce
  • 2 clove
    garlic, minced
  • 1-2 Tbsp
    sesame oil, to taste
  • 1 Tbsp
    crushed sesame seeds
  • 1/2 tsp
    dried red pepper flakes
  • 1 Tbsp
    granulated sugar
  • 1/2 tsp
    ground black pepper
  • 1/3 c
    cold water
  • 1 Tbsp
  • 2 Tbsp
    vegetable oil
  • 1 c
    julienned carrot
  • 1 c
    sliced brocolli florets
  • 1 c
    sliced cauliflower florets

How to Make Korean Vegetable-Beef Stir Fry


  1. Slice beef across the grain into bite-size strips. (If beef is partially frozen it is easier to slice).
  2. Combine green onions, soy sauce, garlic, sesame oil, sesame seed, red pepper flakes, sugar and pepper; add meat and marinate 30 minutes at room temperature.
  3. Drain meat, reserving marinade. Dissolve cornstarch in water and add to reserved marinade, mixing well.
  4. Preheat 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.
  5. Add 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.
  6. Stir 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.
  7. Serve over hot rice.

Printable Recipe Card

About Korean Vegetable-Beef Stir Fry

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Korean

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