A colorful assortment of vegetables paired with tender marinated beef makes for a delicious Korean-style BBQ steak stir-fry. The crisp contrast between the savory flavors of the stir fry and the cucumber pickles is delightful. It's the ideal dinner, full of vibrant flavors and satisfying.
Ingredients: 1 lb thinly sliced beef sirloin. 2 tablespoons soy sauce. 2 tablespoons sesame oil. 1 tablespoon brown sugar. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon vegetable oil. 1 onion, thinly sliced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 cup broccoli florets. 1 cup snow peas, trimmed. 1 cup sliced mushrooms. 1 cucumber, thinly sliced. 1/2 cup rice vinegar. 1/4 cup sugar. 1 teaspoon salt. 1 teaspoon red pepper flakes optional. Cooked rice, for serving.
Instructions: Mix the brown sugar, grated ginger, sesame oil, soy sauce, and minced garlic in a bowl. Once well combined, add the beef slices. For a minimum of half an hour, marinate. Cucumber slices, rice vinegar, sugar, salt, and red pepper flakes if using should all be combined in a different bowl. While you're making the stir-fry, let the cucumber pickles marinate. In a large skillet or wok, heat the vegetable oil over high heat. After adding the marinated beef, stir-fry it for two to three minutes, or until the doneness you desire is achieved. After taking the steak out of the skillet, set it aside. Add extra oil to the same skillet as needed and stir-fry the red and green bell peppers, broccoli florets, snow peas, and mushrooms until they are crisp-tender, about 5 minutes. To ensure it is thoroughly heated, add the cooked beef back to the skillet and stir-fry it for a further two minutes. Top the stir-fried Korean BBQ steak with cooked rice and serve with cucumber pickles on the side. Have fun!
Prep Time: 40 minutes
Cook Time: 10 minutes
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