There’s no need to marinate the beef! Simply stir-fry it, add the tasty sauce, and serve. I love the flavors of Korean cooking and make this recipe often, but not just because of its flavor. It’s also a truly easy recipe. Another good one, and a variation on this recipe, is Korean ground beef. I regularly make stir-fry recipes, including steak stir-fry, pork stir-fry, shrimp stir-fry, and beef and broccoli. But these require prepping vegetables, which is time-consuming. When pressed for time, I appreciate how easy and quick this recipe is.
Ingredients
Instructions
Recipe Card
Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can use a gluten-free alternative. Honey: Adds just a touch of sweetness. Even with the honey, a serving of this recipe only has 9 grams of carbs. However, you can use a sugar-free alternative if you wish. Cornstarch: Helps thicken the sauce without adding too many carbs, since I only use 1 tablespoon. Spices: Crushed red peppers, garlic, and ginger. Avocado oil: This neutral-tasting cooking oil is perfect for stir-frying. Top sirloin: You can splurge and use beef tenderloin, which is more tender but also more expensive. For garnish: Green onions, sesame seeds, and sesame oil.
You start by whisking together the ingredients for a sauce made with soy sauce and honey. Next, slice the beef. Add the sauce and cook until it thickens. Garnish the dish with green onions, sesame seeds, and sesame oil, then serve! You can splurge on tenderloin, which is very tender but expensive. I almost always go with top sirloin. However, make sure that you’re getting top sirloin. Bottom sirloin is tough and won’t work in this recipe. To make this recipe as easy as can be, you can buy pre-sliced beef strips such as those sold by Whole Foods, U.S. Wellness Meats, or Wild Fork Foods. If they are frozen, you will need to fully thaw them before using them in this recipe. This is one of those dishes that keeps quite well. Just make sure you reheat it gently - you don’t want to dry out the meat.
