Tender, tasty, marinated Korean style beef stir-fried with a bunch of deliciously fresh veggies, plopped atop a little heap of hot steamed rice. Yum! —TheLastWonton
About 2 cups raw Asian short grain rice
1 1/4 pounds
sirloin tip steak
dark soy sauce
1 1/2 tablespoons
vegetable or canola oil, plus more for frying
Juice of 1/2 lime
sambal oelek, or other Asian chile paste
plump garlic clove, minced
grated fresh ginger (optional)
small sweet onion, diced
large carrot, cut into matchsticks (1 cup)
fresh, or frozen peas
small-medium zucchini, diced
big handfuls fresh baby spinach leaves
Sea salt to taste
1 tablespoon toasted sesame seeds
In This Recipe
Cook rice according to package directions. Keep warm.
Cut steak into thin slices, across the grain. In a medium bowl, combine the soy sauce, brown sugar, 1 tablespoon oil, sesame oil and ginger (if using). Add the beef and toss to coat. Marinate 30 minutes, up to 4 hours.
Heat a large frying pan or wok on medium high heat. When hot swirl in about 2 tablespoons oil. Add onions and saute for 1-2 minutes or 'til edges are golden. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the hot pan, tossing with the onion. Saute for 2-3 minutes until just barely pink.
Add peas and carrots, cook for 2 minutes. Add zucchini, and a bit of salt to taste, cook for another minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve on warm, rice. Yum!
Adapted from Steamy Kitchen for
The Last Wonton. Thanks oodles, once again, Jaden!