I’m going to give myself a pat on the back for this one.
This recipe for Korean Beef took about 10 minutes to prepare from start to finish (including sides), required minimal pots and pans, and was delicious. I’m no expert on Korean food, so I can’t vouch for its authenticity, but this meal was great nonetheless.
Rather than finding the called-for shaved beef (or somehow figuring out how to do it myself), I instead picked up a package of the stir fry beef strips usually found in the butcher section of my supermarket. And, while this recipe calls for red pepper flakes–and I am the first to admit that I post a lot of recipes that pack some not-so-kid-friendly heat–I think you could easily leave them out and still benefit from the deliciousness of the sesame oil, garlic and soy sauce.
We served the beef over brown rice (the ten minute kind!), with a hearty portion of edamame (heat 5 minutes in the microwave!) and a salad. Move over, Rachel Ray, I’ve got Ten Minute Meals!
- 1 lb. thinly shaved beef (similar to Philly cheese steak meat)
- 1 tablespoon sesame oil
- 7 garlic cloves, minced
- 3/4 cup soy sauce
- 3/4 cup of brown sugar, packed
- 1 1/2 teaspoon ginger root, grated
- 3 teaspoons crushed red pepper
- 1 bunch green onions, thinly diced
- Cooked white rice
- Heat sesame oil over medium heat in large pan, add meat, garlic and cook until browned.
- Drain fat and add soy sauce, sugar, ginger, and red pepper to pan. Simmer for 2 – 3 minutes until flavors combine.
- Serve over rice and garnish with green onions.