Saturday, May 31, 2014

Spicy Korean Beef Stir Fry

A delicious spicy beef in a delicious marinade made with garlic, soy sauce, Sriracha, ginger, soy sauce, and rice wine. An amazing combination. After marinating it makes the meat so tender. Then adding the stir fry veggies, onions, mushrooms, zucchini in a sesame oil makes a delicious dish. Since I found this recipe, I have loved it, I know you will love it to..

  • Ingredients:

  • 1 pound beef top sirloin or flank steak, very thin 
  • 1 small onion, sliced into thin strips
  • 2 tablespoons cornstarch, divided

  • Marinade/Sauce
  • 6 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • ¾ cup soy sauce
  • ¼ cup water
  • ½ cup Chinese rice wine
  • ⅓ cup granulated sugar
  • ¼ teaspoon black pepper
  • 1-2 teaspoons Sriracha

  • Stir Fry
  • 2 tablespoons sesame oil, divided
  • 1 zucchini, thinly sliced
  • 1 red bell pepper, thinly sliced into strips 
  • 1 yellow bell pepper, thinly sliced into strips
  • 2 cups mushrooms, sliced
  • ½ teaspoon salt
  • ¼ teaspoon pepper

  1. In an airtight container, whisk all of the marinade/sauce ingredients together. Spoon ⅓ cup of marinade/sauce into a freezer size Ziploc bag and whisk in 1 tablespoon cornstarch. Add beef and onions to freezer bag. Refrigerate both the meat/onions and the separate reserved sauce for 30 minutes-12 hours, the longer the better. 
  2. When ready to cook, heat 1 tablespoon sesame oil in a wok or very large skillet over high heat. Once very hot and rippling, remove meat and onions from the marinade and add to wok.
  3. Break up any clumps in the meat and let cook for 1 minute, without stirring, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Wipe wok with a paper towel.
  4. Add 1 tablespoon cornstarch to reserved sauce and whisk until smooth.
  5. Heat an additional tablespoon sesame oil in the wok over high heat. Add vegetables and saute for 1 minute. Add reserved sauce and bring to a simmer. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook until sauce has thickened, about 1-2 minutes. Add beef back to skillet with vegetables and sauce and continue to cook until meat is cooked through and vegetables are crisp-tender, about 1 minute. Taste and add additional sriracha/salt/pepper if desired.
  6. Serve over rice or noodles and garnish with scallions 

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