Korean Beef Weeknight Stir-Fry (Printer-friendly)

Thinly sliced beef in a savory soy-sesame glaze, quick-cooked and topped with green onions and toasted sesame.

# What You’ll Need:

→ Beef

01 - 1 pound beef sirloin or flank steak, thinly sliced against the grain

→ Marinade & Sauce

02 - 1/4 cup soy sauce
03 - 2 tablespoons brown sugar
04 - 1 tablespoon toasted sesame oil
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1 tablespoon rice vinegar
08 - 1 teaspoon gochugaru (Korean chili flakes), or 1/2 teaspoon crushed red pepper flakes (optional)
09 - 1/2 teaspoon freshly ground black pepper

→ Vegetables & Garnishes

10 - 4 green onions, thinly sliced
11 - 2 teaspoons toasted sesame seeds

→ Serving

12 - Steamed white rice, for serving

# How-To Guide:

01 - In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, gochugaru (if using), and black pepper until the sugar dissolves and the mixture is well combined.
02 - Add the thinly sliced beef to the sauce and toss thoroughly to ensure every piece is evenly coated. Allow the beef to marinate at room temperature for at least 10 minutes, or refrigerate for up to 1 hour for deeper flavor penetration.
03 - Heat a large skillet or wok over high heat until it begins to smoke. Add the marinated beef in a single layer and cook for 3 to 4 minutes, stirring occasionally, until the beef is browned on the edges and cooked through.
04 - Remove the skillet from heat and fold in half of the sliced green onions and 1 teaspoon of sesame seeds, reserving the remainder for garnish.
05 - Spoon the hot beef and sauce over bowls of steamed white rice. Garnish each serving with the remaining green onions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The sauce is a perfect balance of savory, sweet, and a gentle chili warmth that you can adjust to your own comfort level.
  • It comes together faster than delivery and makes you look like you really know your way around a kitchen.
  • Leftovers reheat beautifully, making it the ideal lunch the next day.
02 -
  • Do not crowd the pan or the beef will steam instead of sear, so cook in two batches if your skillet is on the smaller side.
  • Letting the beef marinate for a full hour in the refrigerator transforms the flavor dramatically, so plan ahead when you can.
03 -
  • Pop your beef into the freezer for twenty minutes before slicing and you will get paper thin strips with almost no effort.
  • To make this gluten free, swap in tamari and double check that your gochugaru has no hidden additives.

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