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Stir-fried Korean Beef

Being quite delicious, we’re certain you will be pleased to have this recipe in your supper arsenal; moreover, it’s quick, easy, and so very versatile! The recipe as published calls for spinach and bean sprouts, but wanting to ‘up’ the veg factor we’ve added asparagus, bell peppers, green peas, mushrooms, and sugar snap peas too as whim dictates. Served up in a large soup plate piled tantalizingly over rice, this healthy all-in-one meal will inspire you to use up all the little bits in your veggie bin!

Stir-fried Korean Beef

2 tbs. soy sauce
2 tbs. honey
2 tsp. cornstarch mixed into a paste with 2 tbs. water
1 tbs. vegetable oil
1 lb. frying steak, thinly sliced (we use skirt steak)
1 garlic clove, thinly sliced
1 large green chili, deseeded and finely chopped
14 oz. can bean sprouts, drained
3 green onions, sliced thinly
2 large handfuls baby spinach
steamed rice and toasted sesame seeds, to serve

In a small bowl, mix together the soy, honey, and cornstarch paste. If using additional vegetables, slice them very thinly and set them aside. Heat the oil in a wok or heavy skillet. Season the beef and sear until just barely done, then remove to a plate, cover with foil and set aside. Add the garlic and green chili to the pan, toss them about for a minute or two then add the bean sprouts, green onion, and any additional veg you have. Stir-fry over a high heat until the veggies are just tender. Return the beef to the pan along with the spinach and the sauce. Cook for another 2-3 minutes, or until the spinach has wilted.

One Comment Post a comment
  1. Jinny #

    Very good. Easy to prepare! We will definitely make this again.

    May 7, 2014

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