Description
Korean Beef and Vegetables is a quick, flavorful stir-fry that combines tender beef with fresh veggies in a savory sauce. Perfect for busy weeknights or impressing guests!
Ingredients
Scale
- 1 lb beef flank steak, sliced thinly against the grain
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 3 garlic cloves, minced
- 1 inch ginger root, grated
- 3 tbsp low-sodium soy sauce
- 2 tsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Slice the flank steak thinly against the grain. Chop the bell peppers, broccoli, and carrots into bite-sized pieces.
- In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and cornstarch slurry until well mixed.
- Heat vegetable oil in a large skillet over medium-high heat. Sear the beef in batches for 2-3 minutes per side until browned. Remove and set aside.
- Add the bell peppers, broccoli florets, and carrots to the skillet. Stir-fry for about 4-5 minutes until veggies are tender yet bright.
- Return the beef to the skillet and pour the sauce over everything. Stir to coat evenly and cook for another 2-3 minutes until sauce thickens slightly.
- Serve hot over rice or noodles.
Notes
- Feel free to use seasonal vegetables or swap beef for chicken or tofu for alternative protein options.
- Adjust the sweetness of the sauce by modifying brown sugar according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 400
- Sugar: 9g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg