Korean Stir Fry
Ingredients
1.5 lb thin sliced beef sirloin (or can substitute ground turkey)
1 orange bell pepper
1 red bell pepper
1 medium red onion
1 small head of broccoli
1 small head of cauliflower
1/2 head of cabbage - sliced in strips (optional but great!)
2-3 carrots (optional but great)
2 cloves garlic (minced)
1/2 tsp black pepper (or more to taste)
1/2 tsp garlic powder
1/3 cup soy sauce
1/4 cup rice vinegar (or white)
1/4 cup (or a bit less) toasted sesame oil (plus more for frying)
1/8 tsp paprika
1/4 cup brown sugar (or more to taste)
rice or noodles to serve
Instructions
Make sauce by combining soy sauce, black pepper garlic powder, vinegar, sesame oil, paprika and brown sugar. Sauce should be slightly sweet, if not, add more sugar.
Slice beef into strips and place in bowl with half of sauce from step 1. mix beef in sauce and place in fridge until ready to cook.
Prepare vegetables by cutting peppers and onions into slices. Cut broccoli heads down into bite sized pieces.
Place 2 TBSP of sesame oil into a skillet (or wok) and heat over medium heat.
When skillet is hot, cook garlic until fragrant, add beef (and sauce that beef was in) to skillet and cook until half-done. Add onions and peppers to skillet and cook until peppers are almost tender.
Add broccoli, cauliflower and half of remaining sauce to pan and cook until broccoli and cauliflower are still firm but cooked (approx. 10mins)
At this point, you need roughly 1/8 inch of liquid in the pan. You may need to drain some liquid if there is excess.
Reduce liquid until it has a syrupy consistency.
Remove from heat.
Serve over rice or noodles and garnish with green onions and/or sesame seeds. Remaining sauce can be used in place of soy sauce during serving.