SAUCY KOREAN BEEF STIR FRY

[Heavy Hitter]

TweetINGREDIENTS
1 pound beef top sirloin or flank steak, sliced as thinly as possible
1 small onion, sliced into very thin strips
2 tablespoons cornstarch, divided


Marinade/Sauce
6 garlic cloves, minced
1 tablespoon freshly grated ginger
¾ cup soy sauce
¼ cup water
½ cup Chinese rice wine, mirin or dry sherry (I use this one found in the Asian section of the grocery store)
1/3 cup granulated sugar
1/4 teaspoon black pepper
1-2 teaspoons Sriracha/Asian hot chile sauce**

Stir Fry
2 tablespoons sesame oil, divided
1 zucchini, thinly sliced
1 red bell pepper, thinly sliced into ¼ strips
1 yellow bell pepper, thinly sliced into ¼ strips
2 cups mushrooms, sliced
½ teaspoon salt
¼ teaspoon pepper

INSTRUCTIONS
1. In an airtight container, whisk all of the marinade/sauce ingredients together. Spoon 1/3 cup of marinade/sauce into a freezer size Ziploc bag and whisk in 1 tablespoon cornstarch. Add beef and onions to freezer bag. Refrigerate both the meat/onions and the separate reserved sauce for 15 minutes up to overnight (the longer the better!).

2. When ready to cook, heat 1 tablespoon sesame oil in a wok or very large skillet over high heat. Once very hot and rippling, remove meat and onions from the marinade and add to wok.

3. Break up any clumps in the meat and let cook for 1 minute, without stirring, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Wipe wok with a paper towel.

4. Add 1 tablespoon cornstarch to reserved sauce and whisk until smooth.

5.Heat an additional tablespoon sesame oil in the wok over high heat. Add "stir fry" vegetables and saute for 1 minute. Add reserved sauce and bring to a simmer. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until sauce has thickened, about 1-2 minutes. Add beef back to skillet with vegetables and sauce and continue to cook until meat is cooked through and vegetables are crisp-tender, about 1 minute. Taste and add additional sriracha/salt/pepper if desired.

6. Serve over rice or noodles and garnish with scallions (optional).

NOTES
**I use Sriracha instead of authentic Korean Galbi or Bulgogi which I don't keep on hand, so I assumed you don't keep on hand either - but feel free to adjust per your personal preference.

[horse]

Tweeti love korean food, i was stationed their for a year in the 80's (yes the 80's lol)