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    You are in: Home / Recipes / Korean Vegetable-Beef Stir Fry Recipe
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    Korean Vegetable-Beef Stir Fry

    Korean Vegetable-Beef Stir Fry. Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    Mikekey's Note:

    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.

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    Units: US | Metric


    1. 1
      Slice beef across the grain into bite-size strips. (If beef is partially frozen it is easier to slice).
    2. 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. 3
      Drain meat, reserving marinade.
    4. 4
      Dissolve cornstarch in water and add to reserved marinade, mixing well.
    5. 5
      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. 6
      Add remaining oil to pan.
    7. 7
      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. 8
      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. 9
      Serve over hot rice.

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    Ratings & Reviews:

    • on May 04, 2009


      YUM! Very good and spice can be adjusted for taste. (We inevitably added more red pepper as crazy Koreans!). Two tips: 1) We decreased the amt of sesame oil as we used the DARK asian kind (about half). 2) I par-steamed the broccoli before adding it to the stirfry so the other veggies would remain crisp. 3) I doubled the sauce to cover the veggies more, and it was great over rice/noodles!

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    • on December 22, 2010


      We loved this sauce! I did add 1 teaspoon of oyster sauce which seemed to blend the flavors. I have made this often. Thanks.

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    • on February 09, 2011


      Made for a very enjoyable meal, though I did fiddle with quantities using 2lb 12oz sliced rump steak and doubled the sauce but used about 2 cups of water with 2 tablespoons cornflour/cornstarch. Used the quantities of vegies specified and served with fried rice (done our way). The DH was doing the cooking (I did all the prep) and he chose to stir fry the vegetables first and heated up the sauce for thickening (hence adding more liquid for it was very thick) and then added the meat and stir fried vegetables (included snow peas) and made for a delicious meal and the DH has left overs for night shifts. The only change we would suggest is that instead of dried red pepper flakes to use fresh chilli- just personal taste. Thank you mikekey for a delicious meal, made the Potluck Tag. UPDATE - we have now made this recipe several times and has become a requested recipe but admit that there are always some minor changes depending on what vegies are in season when we make but otherwise what I have already added using fresh chillies and adding ginger this is one really good recipe.

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    Read All Reviews (42)


    Nutritional Facts for Korean Vegetable-Beef Stir Fry

    Serving Size: 1 (200 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 535.5
    Calories from Fat 311
    Total Fat 34.5 g
    Saturated Fat 5.8 g
    Cholesterol 68.0 mg
    Sodium 2149.0 mg
    Total Carbohydrate 25.9 g
    Dietary Fiber 4.2 g
    Sugars 11.3 g
    Protein 32.8 g

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