This crave-worthy beef stir fry is everything a stir fry should be: charred, slightly crunchy, and keeping them coming back for more.
Temp is everything…
The key to this dish is cooking at high temperatures and finding the right oil to match that heat. Sesame oil is such a popular cooking oil because of its nutty flavor and high smoke point (around 400° F). That makes it the perfect oil to use in this dish.
Korean Beef Stir Fry
This recipe makes a lot of food, and in order to achieve the right char, you will either have to use a giant wok or sauté pan set to a high heat or work in batches. I use this Lodge brand wok and it is amazing! I get that smokey char every time, as long as I wait for the wok to reach the right temperature. That may mean that you need to start pre-heating the wok or pan well before starting to cook. I usually need about a solid 30 minutes.
Super flexible recipe…
I found the inspiration for this meal from Lick Your Plate. This is the type of recipe that is easily adapted to fit your particular dietary needs. You can omit the sugar snap peas and sub in mushrooms. You can use skirt steak instead of top sirloin. Feel free to add water chestnuts or a mustard green. Seriously, this is an easy breezy recipe that you can make you own.
Serve this beef stir fry over cauliflower rice or shredded potatoes to keep it Whole30 compliant. If you are not cutting out grains in your diet, feel free to serve over some fragrant jasmine rice.
Beef Stir Fry
Print RecipeIngredients
- 1.5 lb beef sirloin flap steak (or top sirloin), thinly sliced
- 1/2 cup coconut aminos
- 2 tbsp sesame oil, separated (plus more if working in batches)
- 3 roughly pitted chopped dates
- 1 tbsp minced garlic
- 2 scallions, sliced, white and green parts
- 1/4 tsp pepper
- 1 tbsp rice vinegar
- 2 bell peppers (red & orange), sliced
- 1 cup sugar snap peas
- 2 cups broccoli florets
- 1 cup carrots, sliced into matchsticks
- 1/2 onion, diced
- 2 tbsp sesame seeds for garnish
- scallion, sliced for garnish
Instructions
Marinade the beef sirloin in coconut aminos, 1 tbsp sesame oil, dates, garlic, scallions, pepper, and rice vinegar. Allow to marinade overnight in refrigerator.
Heat remaining 1 tbsp of sesame oil in large sauté pan or wok over medium-high heat.
Remove steak from marinade but reserve marinade for later. Allow steak to sit out a bit to drain the excess liquid.
Cook onions and bell peppers in hot wok for about 3-4 minutes or until slightly charred (this happens better in a wok). Remove from heat and set aside.
Add some sesame oil in the pan or wok if needed. After oil is sizzling hot, add the broccoli. Cook for about 3-4 minutes or until slightly charred. Remove from pan and set aside.
Add a bit more sesame oil if needed. Add the sugar snap peas and carrots to pan and cook for about 3-4 minutes or until slightly charred. Remove from heat and set aside.
Add steak to pan or wok and cook for about 5 minutes or until cooked to your desired doneness.
Add the veggies back into the pan.
Add the marinade to the pan and stir everything. Cook for additional 2-3 minutes to reduce the sauce a bit.
Remove steak and veggies from pan and arrange on a serving dish.
Allow marinade to cook for about another 5 minutes to reduce. Spoon reduced marinade over stir fry and give one last stir.
Top with sesame seeds and more scallion slices.
1 Comment
Whole30 January Jumpstart 2020 | Make n Curate
January 10, 2020 at 4:18 pm[…] Beef Stir Fry over cauliflower […]