Ingredients
-
1/2
-
1/4
-
1/4
-
2
-
2
-
1
-
1/2
-
1
-
1/2
-
1/3
-
-
-
-
-
Directions
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.,Tried this with the roomie tonight who, quite happily, loves to do prep. Switched out the cauliflower with some leftover bell peppers and it was simply delightful! Sirloin was tender, sauce had some mild heat and was very well balanced. This will be in heavy rotation in our kitchen for months. Bravo.,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!
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Steps
|
1
Done
|
Slice Beef Across the Grain Into Bite-Size Strips. (if Beef Is Partially Frozen It Is Easier to Slice). |
|
2
Done
|
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. |
|
3
Done
|
Drain Meat, Reserving Marinade. |
|
4
Done
|
Dissolve Cornstarch in Water and Add to Reserved Marinade, Mixing Well. |
|
5
Done
|
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. |
|
6
Done
|
Add Remaining Oil to Pan. |
|
7
Done
|
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. |
|
8
Done
|
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. |
|
9
Done
|
Serve Over Hot Rice. |
