Korean Vegetable-Beef Stir Fry

3
Servings
40m
Prep Time
20m
Cook Time
1h
Ready In


"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."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (435 g)
  • Calories 634.3
  • Total Fat - 34.1 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 159.4 mg
  • Sodium - 3523.2 mg
  • Total Carbohydrate - 26.4 g
  • Dietary Fiber - 2.9 g
  • Sugars - 10.2 g
  • Protein - 56.8 g
  • Calcium - 149.4 mg
  • Iron - 5.8 mg
  • Vitamin C - 6.2 mg
  • Thiamin - 0.2 mg

Step 1

Slice beef across the grain into bite-size strips. (If beef is partially frozen it is easier to slice).

Step 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.

Step 3

Drain meat, reserving marinade.

Step 4

Dissolve cornstarch in water and add to reserved marinade, mixing well.

Step 5

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.

Step 6

Add remaining oil to pan.

Step 7

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.

Step 8

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.

Step 9

Serve over hot rice.

Tips & Variations


No special items needed.

Related

ImPat

This dish gets made on a regular basis in our household though sometimes I vary the vegetables last night we had broccolini, carrot (julienned), cauliflower, bok choy stems and snow peas, we also quadrupled the recipe which we often do for left overs for freezing but last night I erred and did a whole cup of soy were normally we only use half a cup so last night is was on the salty side but the DM loved it and we also chop up a large red chilli which we add with the vegetables for a little extra zing. Thank you Mikekey for a great versatile and tasty recipe.

review by:
(11 Oct 2014)

Gerry

I am very fond of Korean food, your Vegetable- Beef Stir Fry was enjoyed. Made as posted adding a little garlic-chili sauce as suggested. Will certainly be making this again!

review by:
(17 Sep 2014)