Korean Beef Rice Bowl
This recipe for Beef Stir Fry is a flavorful and satisfying dish that combines tender beef with a medley of fresh vegetables, all coated in a delicious savory sauce. The beef is marinated in a mixture of soy sauce, sesame oil, ginger, and garlic, adding depth of flavor to each bite. The colorful array of carrots, zucchini, and spinach bring a vibrant touch to the dish, while the roasted sesame seeds provide a nutty finish. Serve this tasty stir fry over a bed of steamed rice for a complete and delicious meal. Enjoy this easy-to-make recipe for a tasty dinner option!
— Constant Cookbook
Ingredients
- 2 cups raw rice
- 1 pound beef (see headnote)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, finely minced
- 1 tablespoon brown sugar
- 1 1/2 tablespoons cooking oil
- 1/2 onion, diced
- 1 large carrot, cut into matchsticks (or 1 cup matchstick cut carrots)
- 1 small zucchini, diced
- 2 handfuls of spinach leaves
- 1 tablespoon roasted sesame seeds
Instructions
- Cook the rice according to package instructions.
- For the beef, if using flank steak: Cut the steak into very thin slices ACROSS the grain. If using other steak: Cut the steak into very small cubes, about 1/2-inch. If using ground beef: leave as-is.
- In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate while you prep the vegetables. Steps 1 and 2 can be done ahead of time up to 1 day before.
- Heat a large saute pan or wok on medium heat. When hot, swirl in the oil. Add the onions and saute for 1 minute. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the pan, tossing with the onions. Saute for 2-3 minutes until just barely pink.
- Add in the carrots, zucchini and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve with rice.
Cook Time
20M
Prep Time
PT10M
Yield
4
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