This is one of my favorite quick cooking beef recipes, a modification of this recipe won a blue ribbon at the Iowa State Fair for the “Healthy Beef Appetizers” division, sponsored by the Iowa Beef Industry Council, a couple of years ago. It comes together quickly and there is minimal hands-on cooking time. I have adapted this recipe over the years from a website that doesn’t even exist anymore that was connected to my ‘BodyBugg’. I’m not sure if it is appropriately named, “Korean Style Beef” but I’m just keeping the name the same as when I discovered it about 8 years ago. It is very satisfying, lighter than other beef stir fry recipes with no thick sauce and just the thing I needed to make with the remaining pound of flank steak in my refrigerator, leftover from Cattleman Approved Steak Wraps. It is delish and I’ll tell you, sub any type of green veg in place of the snap peas. I just used them because that’s what I had in my freezer.
The biggest *tip I can give you for this recipe is to do yourself a favor and serve this with jasmine rice, which can be found in most grocery stores. The texture of this type of Thai inspired rice and its nutty flavor are so enticing. The flavors here are not overpowering and I can guarantee this recipe is Cattleman Approved, thanks Dad. *Full recipe at the end of post. *Lindsey L. here is another recipe for you!
Slice the flank steak against the grain pretty thinly, like this:
Assemble marinade in a large zip top bag. (soy sauce, sugar, sesame oil, green onion, garlic)
Add 1 # sliced flank steak to the marinade. Place in refrigerator for 20 minutes. (This is a great time to make the rice.)
When you’re ready to cook the beef, get a wok or large skillet over medium high-high heat. Most importantly, pat the excess marinade from the meat so the additional moisture doesn’t steam the beef, you want it to caramelize.
DO NOT DO THIS: Overcrowding your skillet will not let your beef get a great sear. Do the stir-frying in 2 batches. Stir fry for roughly 2-4minutes depending on how done you want the beef and how hot your skillet is.
Serve with jasmine rice (prepared to package directions). I prefer my dish slightly dry, meaning I don’t take any extra ‘sauce’ with it. I’ve included a recipe below for additional marinade that is turned into a sauce you can toss the beef in after you’ve cooked it and caramelized it.
Korean Style Beef
Inspired by a recipe at Apex Fitness 2008
1 lb flank steak, sliced thinly against the grain
1/4 C reduced sodium soy sauce
3 TBSP sugar
2 tsp sesame oil
3 green onions, chopped
1 TBSP chopped garlic (4 cloves)
1 TBSP fresh ginger knob, grated *optional
4 C cooked jasmine rice
2 C snap peas, snow peas, broccoli florets etc.
Slice beef, mix marinade ingredients (soy sauce, sugar, sesame oil, ginger, green onion, garlic) in a zip top bag. Add beef and refrigerate for 20 minutes. Prepare 2 C uncooked jasmine rice according to package directions. Remove marinated beef from refrigerator, remove from marinade and pat dry. Heat wok/skillet over medium high heat and up to high heat depending on how ‘hot’ your stovetop is. Stir-fry beef for 2-4 minutes. Toss in steamed vegetables. Add additional sauce if desired. Serve with steamed rice.
For additional sauce: combine 1/4 C reduced sodium soy sauce, 3 TBSP sugar, 2 tsp sesame oil and 2 tsp garlic in a small saucepan. Bring to a boil and reduce to a simmer for 2 minutes. Serve alongside Korean style beef, or simply stir in with beef and vegetables prior to serving.
Korean Style Beef Lettuce Cups *variation:
*For the Iowa State Fair cooking contest sponsored by The Iowa Beef Industry council, I made the beef (no veggies), served extra ‘sauce’ in a small dish on the platter. I served the beef in bibb lettuce cups with the sauce spooned over the top, garnished with chopped green onion tops and sesame seeds.
For more beef recipes visit “Recipes” at The Iowa Beef Industry Council.