When you are in a time crunch and need a quick stir fry one pot recipe for dinner, this is my go to beef stir fry recipe. It’s packed with protein and vegetables, you just don’t need to spend hours in the kitchen preparing varieties of dishes. I love Korean cuisine, if it’s the kimchi, noodles, stew or BBQ meats, all of them have strong spiced flavors from fermented chili paste balanced with tangy/sweetness from soy, sugar, and ginger/garlic marinade.
You can use any type of beef, including sirloin, flank steak. I used chuck beef for this recipe because it’s more flavorful and also less expensive than other cuts.
I usually buy fresh beef from our local Amish market, its grass fed, hormone /chemical free and leaner in fat. This recipe is super easy to do and you will be amazed at the flavors. All you need is a bowl of plain noodles /rice and a glass of semi-sweet red wine to go with.
Prep Time: 30 minutes
Cook Time: 20 minutes
1 pound beef (thinly sliced strips)
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
2 garlic cloves, finely minced
1 tablespoon brown sugar
1 teaspoon of red Chili powder (You can use smoked Paprika, if you don’t like the heat)
1 jalapeno pepper, diced (optional)
1 1/2 tablespoons cooking oil
1/2 onion, diced
1 large carrot, cut into matchsticks (or 1 cup matchstick cut carrots)
2 bell peppers, diced
Salt to taste
1. In a bowl, whisk together soy sauce, sesame oil, ginger, garlic (use half, keep the rest of stir fry), brown sugar, chili powder. Add beef to the mix and refrigerate for 30 minutes to absorb the flavors to the meat.
2. Heat the oil in a wok /large sauté pan on high heat. Season the beef and sear in batches until barely pink, then remove to a plate and cover with foil to keep warm.
3. Reduce the heat to medium, add the garlic (rest of it)) and onions, then add the peppers, carrots, and stir-fry for 2 minutes.
4. Add back in the beef to the wok, tossing with the onions. Sauté for 2-3 minutes. Serve with Rice or Noodles.