Author Notes
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
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Ingredients
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About 2 cups raw Asian short grain rice
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1 1/4 pounds
sirloin tip steak
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3 tablespoons
dark soy sauce
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1 1/2 tablespoons
brown sugar
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1 tablespoon
vegetable or canola oil, plus more for frying
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Juice of 1/2 lime
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1 teaspoon
sambal oelek, or other Asian chile paste
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1
plump garlic clove, minced
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1 teaspoon
sesame oil
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1 teaspoon
grated fresh ginger (optional)
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1
small sweet onion, diced
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1
large carrot, cut into matchsticks (1 cup)
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3/4 cup
fresh, or frozen peas
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small-medium zucchini, diced
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2
big handfuls fresh baby spinach leaves
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Sea salt to taste
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1 tablespoon toasted sesame seeds
Directions
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Cook rice according to package directions. Keep warm.
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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.
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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.
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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!
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Adapted from Steamy Kitchen for
The Last Wonton. Thanks oodles, once again, Jaden!
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