Prep 15 mins
Cook 20 mins
Not sure what the Korean name is, we always called it Sukiyaki, but I don't think that's it. Maybe mom made her own variation of another dish, as I've never had this elsewhere.
- 453.59 g lean beef, cut in thin strips
- 473.18 ml carrots, sliced diagonal strips
- 1-2 green pepper, sliced in strips
- 1 large yellow onion, sliced
- 2-3 garlic cloves, crushed
- 59.14 ml soy sauce
- 29.58 ml korean red pepper flakes (do not sub)
- 14.79 ml sugar
- 0.25 ml salt and pepper
- Combine ingredients in frying pan (no oil required).
- Cook over medium heat, keep covered.
- Stirring occasionally.
- Cook until veggies are tender.
- Note: If you prefer your green peppers to be crispier than the carrots, add them in a little later.
- Serve over rice (also makes a great fajita).
I chickened out and only used 1 T red pepper flakes and it was plenty hot enough for us. I also subed Splenda for the sugar. I did wait and add the green pepper later. This is really good. The beef had enough fat to fry it all up perfect. Good stuff Jelisa!!
This is an excellent recipe. I took the advice of some of the other reveiws and cut back on red pepper flakes by 1/2. I love spicy food but I was cooking for others. I think 1 1/2 tablespoons would be perfect. I really enjoyed this recipe.
I'm korean so I loved the heat! It was so simple and seemed so healthy b/c it cooks so well w/o the oil. Great thing about this dish is that you can change the spiciness or even the meat and the dish still tastes great! :) I personally love tender meat, so the thinner you cut the meat the better, I thought. Tastes very similar to a traditional korean spicy pork bulgogi dish.