When I’m looking for a super easy dinner that I know will satisfy everyone, I often make this recipe.
These Korean beef bowls are made with thinly sliced beef cooked in a sweet and savory sauce, served with steamed rice or rice noodles and plenty of veggies, whichever ones you happen to have.
The sauce is one of my favourites; soy sauce, sugar, garlic, ginger are a few of the key ingredients that makes this so delicious.
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes
Servings : 4
- 2 lbs. steak, thinly sliced
- 1 1/2 teaspoon minced fresh ginger
- 3 garlic, grated or minced
- 1/4 tsp. ground black pepper
- 4 tbsp.light soy sauce
- 2 tbsp. coconut sugar or regular
- 3 tbsp. oyster sauce
- 1 tsp. Gochujang or sambal oelek
- 1 tablespoon sesame oil
- 2 tsp. fish sauce
- 2 teaspoon cornstarch
- 1/4 cup dry white wine
- 1/4 cup sliced green onions and/or Coriander
- 1 tablespoon toasted sesame seeds
In a small bowl, whisk together the ginger, garlic, ground black pepper,soy sauce, sugar, oyster sauce, Gochujang or sambal oelek, sesame oil and fish sauce.
Slice the beef as thinly as you can and coat with a teaspoon of sesame oil.
Have all your other ingredients ready, like the vegetables and noodles or rice, because this really takes just a few minutes to make.
Mix the corn starch with the white wine in an other little bowl or mug.
Heat a large frying pan, when really hot, add the beef and saute for a few minutes until it starts to get nice and brown. Lower the heat and add the sauce, bring to a simmer and add the corn starch-white wine slurry you’ve made. Add a little more water if necessary.
Cook for 1 more minute or until sauce has thickened. Taste and adjust seasoning if necessary.
Dived your vegetables and rice or noodles between the bowls and spoon over the beef and sauce, sprinkle with toasted sesame seeds and coriander and/or sliced green onions.