- 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 Japanese rice wine, mirin or dry sherry
- 1/3 cup granulated sugar
- 1/4 teaspoon black pepper
- 2-3 teaspoons korean chili powder(also found in asian section of grocery store)
- Stir Fry
- 2 tablespoons sesame oil, divided
- 3 cups green beans
- 3 cups bean sprouts
- ½ teaspoon salt
- ¼ teaspoon pepper
- 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!).
- 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.
- 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.
- Add 1 tablespoon cornstarch to reserved sauce and whisk until smooth.
- 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 korean chili powder/salt/pepper if desired. Sprinkle with sesame seeds 🙂
- Serve over rice or noodles