Korean Beef

Name: Korean Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: ⅓ cup reduced sodium soy sauce; 2 tablespoons honey; 1 tablespoon cornstarch; ½ teaspoon crushed red peppers; 2 tablespoons avocado oil; 2 pounds top sirloin steak; 1 tablespoon fresh garlic; 1 tablespoon fresh ginger root; ¼ cup green onions; 1 teaspoon sesame seeds; 1 tablespoon sesame oil

User Reviews

5.0

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 servings
Calories
301 kcal
Course
Main Course
Cuisine
Korean

Korean Beef

Winston Campbell

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This easy Korean beef is ready in about 30 minutes. There's no need to marinate the meat! Simply stir-fry, add the tasty sauce, and serve.

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Ingredients

Servings

Sauce:

⅓ cup reduced sodium soy sauce or a gluten-free alternative
2 tablespoons honey
1 tablespoon cornstarch
½ teaspoon crushed red peppers

Stir-fry:

2 tablespoons avocado oil
2 pounds top sirloin steak cut into strips
1 tablespoon fresh garlic minced
1 tablespoon fresh ginger root minced

Topping:

¼ cup green onions green parts only, thinly sliced
1 teaspoon sesame seeds
1 tablespoon sesame oil

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Instructions

In a small bowl, whisk together the soy sauce, honey, cornstarch, and red pepper flakes. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the sliced beef. Stir-fry the beef until browned, about 3-4 minutes.
Add the garlic and ginger and cook, stirring, for 1 more minute.
Remix the soy sauce mixture and add it to the skillet. Reduce the heat to medium and stir-fry until the beef is well coated and the sauce has thickened, for about 2 minutes.
Turn the heat off. Spoon the meat and pan juices into plates or bowls. Top with the green onions and sesame seeds, drizzle with the sesame oil and serve.

Notes

To make this recipe as easy as can be, I sometimes use pre-sliced top sirloin (sold in trays and marked as "beef for stir fry"). Of course, it's fine to simply buy top sirloin steaks and slice them yourself.
Top sirloin is appropriate for this recipe because it's lean, and while it's not super tender, it's also not overly tough, so you can get away with not marinating it. Do make sure, however, that you're getting top sirloin. Bottom sirloin is tough and won't work in this recipe.
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power.