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
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)
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 🙂