Seared beef, stir fried peppers and onions, and all tossed together with an easy homemade Korean stir fry sauce. An easy dinner that that tastes even better than takeout! Ready in under 30 minutes! Recipe at KathleensCravings.com #KathleensCravings #stirfry #koreanbeef #ricebowls #stirfrysauce #peppersandonions #30minutemeal
- 1/3 cup brown sugar
- 1/2 cup soy sauce (I used low sodium)
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ground ginger
- 3 cloves garlic (minced. About 1/4–1/3 cup)
- 2–3 tablespoons canola oil (or other high heat, neutral oil)
- 1–1.5 lbs stir fry beef (cut into bite size strips. Such as skirt, flank, or sirloin)
- 3 bell peppers (sliced)
- 1 large yellow onion (sliced)
- 6 green onions (thinly sliced)
- 1 tablespoon sesame seed
- Cooked white rice (for serving)
- Start cooking your rice according to package directions.
- For the stir fry sauce – mix all sauce ingredients together in a small bowl. Set aside.
- Heat a large skillet (I like cast iron for the high heat) over high heat. Add 1 tablespoon or so of the oil. You want to coat the bottom of the skillet. When the oil is shimmering and hot (but not smoking), add the peppers and sliced yellow onion. Cook for about 5 minutes until just tender. Remove from skillet and set aside.
- Add another tablespoon or so of the oil to the skillet. Add the beef pieces in an even layer and cook undisturbed for 2-3 minute. Stir/flip pieces and cook for another 2-3 minutes. Add the sauce and bring to a simmer. Simmer for 2-3 minutes until it thickens and the steak is cooked.
- Add veggies back to the skillet and the green onions. Stir to combine and cook for 1 minute more.
- Remove from heat and serve with cooked white rice.
- Category: Main Dish
- Cuisine: Asian