Korean Vegetable-Beef Stir Fry

"A mildly spicy stir-fry. Serve over hot rice. As suggested by several reviewers, the sauce can be doubled. Just double the marinade ingredients and the water and cornstarch."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by breezermom photo by breezermom
photo by breezermom photo by breezermom
photo by I'mPat photo by I'mPat
Ready In:
1hr
Ingredients:
15
Serves:
2-4
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ingredients

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directions

  • Slice beef across the grain into bite-size strips. (If beef is partially frozen it is easier to slice).
  • 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.
  • Drain meat, reserving marinade.
  • Dissolve cornstarch in water and add to reserved marinade, mixing well.
  • 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.
  • 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.
  • 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.
  • Serve over hot rice.

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Reviews

  1. YUM! Very good and spice can be adjusted for taste. (We inevitably added more red pepper as crazy Koreans!). Two tips: 1) We decreased the amt of sesame oil as we used the DARK asian kind (about half). 2) I par-steamed the broccoli before adding it to the stirfry so the other veggies would remain crisp. 3) I doubled the sauce to cover the veggies more, and it was great over rice/noodles!
     
  2. We loved this sauce! I did add 1 teaspoon of oyster sauce which seemed to blend the flavors. I have made this often. Thanks.
     
  3. Wonderful dish! Very yummy. Yes, like the recipe says, double the marinade. However, if you do not double the beef, I would suggest not doubling the soy sauce that goes into the marinade. A cup is a little too much for the 1/2 lb of beef, and while it was delicious it was very salty. A little too salty for some who tried it. Otherwise, this is a great dish , and I would definitely recommend it!
     
  4. Made for a very enjoyable meal, though I did fiddle with quantities using 2lb 12oz sliced rump steak and doubled the sauce but used about 2 cups of water with 2 tablespoons cornflour/cornstarch. Used the quantities of vegies specified and served with fried rice (done our way). The DH was doing the cooking (I did all the prep) and he chose to stir fry the vegetables first and heated up the sauce for thickening (hence adding more liquid for it was very thick) and then added the meat and stir fried vegetables (included snow peas) and made for a delicious meal and the DH has left overs for night shifts. The only change we would suggest is that instead of dried red pepper flakes to use fresh chilli- just personal taste. Thank you mikekey for a delicious meal, made the Potluck Tag. UPDATE - we have now made this recipe several times and has become a requested recipe but admit that there are always some minor changes depending on what vegies are in season when we make but otherwise what I have already added using fresh chillies and adding ginger this is one really good recipe.
     
  5. This was great! Next time I think that I will add just a little more pepper flakes to give it a little more kick. Thank you for this recipe. It's a KEEPER!
     
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Tweaks

  1. Very good! I doubled the recipe and added red pepper instead of cauliflower, I also cut down a bit on the sesame oil. Other than that stuck to the recipe and really enjoyed it. I may try it with chicken or fish next time.
     
  2. Fantastic; loved by adults and kids; even our rice hating daughter ate quite a bit. We actually joked that we should add a picture of the empty plate with the kids giving the dish a thumbs up. I did not add sesame seeds or hot red peppers (kids eating), served red pepper flakes on the side instead. I cut back the sesame oil to 2 tsp. For vegetables I used mushrooms, carrots, snow peas and broccoli. A keeper! Thanks for sharing!
     
  3. This recipe made it into our Book #231450. 3/02/08 - This is an outstanding dish! Only change made was using olive oil in place of sesame oil and added a teaspoon of red wine vinegar in the marinade. This has an authentic Korean flavor. The rest of the family loved it as well comparing it to a Chinese "broccoli beef" dish. It was simple to prepare and was pleasing to the eyes as well as the palate. Thank you for sharing! ~Buddha
     
  4. I tried this recipe last night nd varied it only by using pea pods instead of cauliflower, and it tasted just like if ou went out for chinese. I will definatly make this again. Thank You for posting this yummy recipe..
     
  5. Very nice beef and vegetable stir fry. I served it with ramen noodles instead of rice, which was very nice. I needed a bit more sauce overall, and added some beef stock and a splash of red wine to round it out. Thanks for posting!
     

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WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
 
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