Since posting this taste bud rave worthy stir fry, I have been told it is a “huge disservice to my readers” to call this Korean because it is not authentically Korean (I subbed sweet rice wine for the pear because its more accessible) but I haven’t gotten around to changing the name to “Saucy Asian Beef Stir Fry,” so I hope you love this regardless of the name. For as I’ve heard, “a rose by any other name would smell as sweet.” And in this case, a 30 minute beef stir fry by any other name would still seep with layers of Asian flavors, maybe not just 100% Korean Asian flavors.
As far as the “saucy” part of the stir fry, that is 100% accurate. This Korean stir fry doesn’t scrimp on the “sauce” – because let’s be honest, nothing is worse than a lip-licking sauce that you don’t have enough of! And this is a lip-licking sauce. Soy sauce, sweet Japanese rice wine, garlic and sriracha – mmmm…yes, you will be so happy this is “saucy!”
To make this 30 minute meal (you will be amazed at the flavor coming out of your kitchen in 30 minutes!), you whisk the marinade ingredients together and marinate the meat – the leftover marinade will become your sauce – no double measuring/dish dirtying/whisking/ingredient gathering! I love meals where the marinade does all the work for you!
When its go time, you simply brown the meat and onions…
Dinner is on the table in less than 30 minutes! And not just any dinner – melt in your mouth tender beef oozing with the Asian spiced marinade – vibrant, fresh, tender-crisp veggies dripping with the savory, slightly sweet, slightly spicy, soy sriracha sauce…
All served over a bed of rice, noodles (great with noodles!), quinoa or whatever your heart desires to drown in this Saucy, 1 Pot, 30 Minute Asian Beef Stir Fry.
Once you try this stir fry, you will be so happy this is saucy! because no stir fry should leave you wanting more sauce when it tastes this good!
I hope you now know what you’re making next time you have 30 minutes! because I guarantee you will be so happy you did!
- 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 (I use this one found in the Asian section of the grocery store)
- 1/3 cup granulated sugar
- 1/4 teaspoon black pepper
- 1-2 teaspoons Sriracha/Asian hot chile sauce**
- 2 tablespoons sesame oil, divided
- 1 zucchini, thinly sliced
- 1 red bell pepper, thinly sliced into ¼ strips
- 1 yellow bell pepper, thinly sliced into ¼ strips
- 2 cups mushrooms, sliced
- 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 sriracha/salt/pepper if desired.
- Serve over rice or noodles and garnish with scallions (optional).
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