Korean Vegetable-Beef Stir Fry

Ingredients

• 1/2 lb boneless beef sirloin or top round beef
• 1/4 cup green onion, thinly sliced
• 1/4 cup soy sauce
• 2 garlic cloves, minced
• 2 tablespoons sesame oil
• 1 tablespoon sesame seed, crushed
• 1/2 teaspoon dried red pepper flakes
• 1 tablespoon sugar
• 1/2 teaspoon pepper (to taste)
• 1/3 cup cold water
• 1 tablespoon cornstarch
• 2 tablespoons cooking oil
• 1 cup carrot, peeled and julienned
• 1 cup broccoli floret, sliced
• 1 cup cauliflower floret, sliced

Directions

1. 1

   Slice beef across the grain into bite-size strips. (If beef is partially frozen it is easier to slice).

2. 2

   Combine green onions, soy sauce, garlic, sesame oil, sesame seed, red pepper flakes, sugar and pepper; add meat and marinate 30 minutes at room temperature.

3. 3

   Drain meat, reserving marinade.

4. 4

   Dissolve cornstarch in water and add to reserved marinade, mixing well.

5. 5

   Preheat wok or large skillet over high heat; add 1 tablespoon oil, then add carrots and stir fry 3 minutes. Add broccoli and cauliflower slices and stir-fry 2 minutes (until vegetables are crisp-tender). Remove vegetables and keep warm.

6. 6

   Add remaining oil to pan.

7. 7

   Add half the beef to hot pan and stir-fry 2-3 minutes (until brown). Remove beef and stir-fry remaining meat. Return all meat to pan.

8. 8

   Stir marinade a little and pour into skillet or wok. Cook and stir until thickened and bubbly. Stir in the vegies. Cover and cook 1 minute.

9. 9

   Serve over hot rice.