Korean Vegetable-Beef Stir Fry Recipe

Name: Korean Vegetable-Beef Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb boneless beef sirloin or 1/2 lb top round beef; 1/4 cup green onion, thinly sliced; 1/4 cup soy sauce; 2 garlic cloves, minced; 2 tablespoons sesame oil; 1 tablespoon sesame seeds, crushed; 1/2 teaspoon dried red pepper flakes; 1 tablespoon sugar; 1/2 teaspoon pepper (to taste); 1/3 cup cold water; 1 tablespoon cornstarch; 2 tablespoons cooking oil; 1 cup carrot, peeled and julienned; 1 cup broccoli floret, sliced; 1 cup cauliflower floret, sliced

Servings: persons

1/2 lb boneless beef sirloin or 1/2 lb top round beef
1/4 cup green onion, thinly sliced
1/4 cup soy sauce
2 garlic cloves, minced
2 tablespoons sesame oil
1 tablespoon sesame seeds, crushed
1/2 teaspoon dried red pepper flakes
1 tablespoon sugar
1/2 teaspoon pepper (to taste)
1/3 cup cold water
1 tablespoon cornstarch
2 tablespoons cooking oil
1 cup carrot, peeled and julienned
1 cup broccoli floret, sliced
1 cup cauliflower floret, sliced

1
Slice beef across the grain into bite-size strips. (If beef is partially frozen it is easier to slice).
2
Combine green onions, soy sauce, garlic, sesame oil, sesame seed, red pepper flakes, sugar and pepper; add meat and marinate 30 minutes at room temperature.
3
Drain meat, reserving marinade.
4
Dissolve cornstarch in water and add to reserved marinade, mixing well.
5
Preheat wok or large skillet over high heat; add 1 tablespoon oil, then add carrots and stir fry 3 minutes. Add broccoli and cauliflower slices and stir-fry 2 minutes (until vegetables are crisp-tender). Remove vegetables and keep warm.
6
Add remaining oil to pan.
7
Add half the beef to hot pan and stir-fry 2-3 minutes (until brown). Remove beef and stir-fry remaining meat. Return all meat to pan.
8
Stir marinade a little and pour into skillet or wok. Cook and stir until thickened and bubbly. Stir in the vegies. Cover and cook 1 minute.
9
Serve over hot rice.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 lb boneless beef sirloin or 1/2 lb top round beef, 1/4 cup green onion, thinly sliced, 1/4 cup soy sauce, 2 garlic cloves, minced, and more.

Yes, Korean Vegetable-Beef Stir Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Vegetable-Beef Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions