Korean Marinated Steak Stir Fry
- 1 pound steak Flank, hanger, sirlion, or get extra fancy with Kobe beef!
- White rice or use brown rice if you're feeling healthy
- 1 tablespoon soy sauce
- 1 tablespoons sesame seeds toasted
- 2 tablespoons Gochujang Korean hot pepper paste
- You can find this in any Asian market or an Amazon
- 1 tablespoon sugar
- 2 tablespoons room temperature water
- 1 teaspoon rice wine vinegar
- 1 teaspoon minced garlic
- Tip: You can also add 1/2 cup of Sprite to help soften a tougher cut of meat!
- 1 tablespoon vegetable oil
- 1 carrot julienned for topping
- Sliced scallions for topping
Slice steak into thin strips about 1-2 inches long (Tip: make sure you cut against the grain this will make the meat much more tender!). In a mixing bowl, combine all ingredients for marinade. Add steak into the bowl and fully coat it with the marinade. Let it marinade for 30 minutes or up to 8 hours in the fridge.
In the meantime, cook your white (or brown) rice per the box or bag's instructions.
Heat a saute pan for about 30 seconds before adding vegetable oil. Once the oil is hot, add your steak. Tip: Don't try to fit all your steak into the pan if it doesn't fit--it's much better to work in batches than to overcrowd your pan. Also resist the tempting urge to constantly stir the steak. You want to leave it untouched for about 1 minute on each side to obtain a nice sear. Cook for another 1-2 minutes stirring occasionally.
Place on top of rice and add toppings.
I topped mine with scallions and julienned carrots. You can also add bean sprouts, onions, or red chiles!