Korean Vegetable Beef Stir Fry Recipes

Steps:

• 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.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Gently fluff with a spoon and keep warm.
• While the rice is cooking, combine scallion whites, vinegar, and salt for the pickled scallions in a small bowl. Set aside to pickle while you start the stir-fry.
• Heat 1/2 of the olive oil in a large skillet over medium-high heat. Add zucchini, mushrooms, and carrots; season with salt and pepper. Stir-fry until crisp-tender, 3 to 5 minutes.
• Combine 1/2 of the soy sauce with sesame oil and sugar in a small bowl; whisk until well blended. Pour over vegetables in skillet and toss to coat. Remove vegetable mixture from the skillet and keep warm.
• Heat remaining olive oil in the same skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add beef; cook and stir in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in remaining soy sauce.
• Ladle rice into bowls. Top with beef, vegetables, and pickled scallions. Sprinkle with scallion greens and drizzle Sriracha over top.

Steps:

• 1. Slice beef across the grain into bite-size strips. (If beef is partially frozen it is easier to slice).
• 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.
• 3. Drain meat, reserving marinade. Dissolve cornstarch in water and add to reserved marinade, mixing well.
• 4. 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.
• 5. 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.
• 6. 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.
• 7. Serve over hot rice.

Steps:

• Combine mirin, soy sauce and cornstarch in a small bowl.
• Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full). Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using).