Korean Vegetable-Beef Stir Fry
Recipe: #11638
December 28, 2013
Categories: Steak, Sirloin Steak, Asian, Korean, Wok/Stir-Fry, High Protein, No Eggs, Non-Dairy, Spices, Spicy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.