Korean Beef Stir Fry
User Reviews
4.6
Korean Beef Stir Fry
Description
Korean Beef Stir Fry uses thinly sliced beef marinated with baking soda and cornstarch to enhance tenderness and texture. The marinade includes gochujang, a Korean chili paste, which adds a mild heat and depth of flavor balanced by soy sauce. The sauce combines oyster sauce, beef broth, and mirin for a savory-sweet profile that complements the beef. Stir-frying the vegetables briefly maintains their slight crunch and freshness, while searing the beef over high heat locks in juices and flavor. The drizzle of sesame oil and sprinkle of sesame seeds at the end give a distinctive toasted aroma and texture.
This stir fry is best served immediately over plain cooked rice to soak up the sauce and balance the savory beef. It makes for a satisfying dinner or lunch entrée with a mix of meaty and fresh crunchy elements.
Using baking soda in the marinade tenderizes the beef effectively, and the addition of dark soy sauce enhances color and depth, although regular soy sauce can substitute if unavailable. Leftovers keep well refrigerated for several days and can be frozen for longer storage.
Ingredients
Marinade
- 2 rib eye steak or sirloin, cut against the grain into thin strips (8 oz each
- ½ teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon gochujang
- 2 tablespoon soy sauce low sodium
Sauce
- ¼ cup oyster sauce
- ¼ cup beef broth low sodium
- 3 tablespoon soy sauce low sodium
- 1 teaspoon dark soy sauce
- 2 tablespoon mirin
Stir Fry
- 2 tablespoon vegetable oil
- 1 large onion sliced
- 3 cloves garlic roughly chopped
- 1 medium carrot shredded or cut into thin strips
- 3 green onions cut into long strips
- 2 teaspoon sesame oil
- 1 tablespoon sesame seeds for garnish
Instructions
- Marinate the Beef: In a large bowl, add the beef and all the marinade ingredients. Toss well and marinade for 10 minutes, while prepping all the other ingredients.
- Make the Sauce: Make the sauce by whisking all the sauce ingredients together in a bowl. Set aside.
- Cook: Heat the vegetable oil in a large wok or skillet then add the onion and carrot and cook for 1 minute over medium-high heat. Stir in the garlic and cook for 30 seconds or until aromatic. Add the prepared beef and spread it out as much as possible. Let it sear, without touching them for 2 minutes and then toss. Cook for another minute, tossing as necessary.
- Finish & Serve: Stir in the sauce and mix until combined. Add the green onions and toss. Drizzle with sesame oil and remove from heat. Garnish with sesame seeds and serve over cooked rice.
Notes
- Dark soy sauce deepens color but can be replaced with regular soy sauce if not available.
- Baking soda tenderizes the beef and can be used similarly with chicken or pork.
- Gochujang adds characteristic spice; alternatives like Sriracha or Sambal Oelek can substitute.
- Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3-4 months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 413kcal | 21% |
| Carbohydrates | 17g | 6% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 73mg | 24% |
| Sodium | 1474mg | 61% |
| Potassium | 553mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2655IU | 53% |
| Vitamin C | 7mg | 8% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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