Korean Beef Weeknight Stir-Fry (Print Version)
Thinly sliced beef in a sweet-savory Korean sauce, quick to cook and served over steamed rice with green onions.
# Recipe Ingredients:
→ Beef
01 - 1 lb beef sirloin or flank steak, thinly sliced against the grain
→ Marinade & Sauce
02 - 1/4 cup soy sauce
03 - 2 tbsp brown sugar
04 - 1 tbsp toasted sesame oil
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated
07 - 1 tbsp rice vinegar
08 - 1 tsp gochugaru (Korean chili flakes), or 1/2 tsp crushed red pepper flakes (optional)
09 - 1/2 tsp freshly ground black pepper
→ Vegetables & Garnishes
10 - 4 green onions, thinly sliced
11 - 2 tsp toasted sesame seeds
→ Serving
12 - Steamed white rice, for serving
# Directions:
01 - In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochugaru (if using), and black pepper until the sugar is dissolved and the mixture is well combined.
02 - Add the thinly sliced beef to the marinade and toss thoroughly to ensure every piece is evenly coated. Allow the beef to marinate for at least 10 minutes at room temperature, or up to 1 hour in the refrigerator for deeper flavor penetration.
03 - Heat a large skillet or wok over high heat until it begins to smoke. Add the marinated beef in a single layer and cook for 3 to 4 minutes, stirring occasionally, until the beef is deeply browned and cooked through. Avoid overcrowding the pan to achieve a proper sear.
04 - Remove the skillet from heat and stir in half of the sliced green onions and 1 teaspoon of sesame seeds, reserving the remainder for garnish. Toss gently to distribute the aromatics throughout the beef.
05 - Spoon the hot beef and sauce over bowls of steamed white rice. Garnish each serving with the remaining green onions and sesame seeds. Serve immediately.
# Expert Advice:
01 -
- The sauce is a perfect balance of savory sweet and nutty that coats every strand of beef like glossy armor and you probably have most ingredients already.
- It goes from cutting board to plate in under half an hour which makes it the ultimate weapon against the temptation to order delivery again.
02 -
- Do not crowd the pan or the beef will steam instead of sear, cook in two batches if necessary to get that beautiful caramelized crust.
- The marinade doubles as the cooking sauce, so do not drain it before adding the beef to the pan, all that liquid reduces into a sticky glaze.
03 -
- Freeze the beef for thirty minutes before slicing and a dull knife will suddenly feel like a professional blade, the firmer texture makes paper thin cuts effortless.
- A tiny drizzle of extra sesame oil right before serving wakes up the whole bowl with a burst of toasty aroma that makes people close their eyes when they take the first bite.