Korean Stir Fry

i had a hankering for jap chae. but seeing as i have no sweet potato noodles, a stir fry will have to do:

INGREDIENTS:

  • 1/2 lb sliced marbled beef*
  • 1/2 large yellow onion, sliced
  • 2 stalks of green onion, sliced
  • 1 carrot, sliced
  • 1 broccoli head, diced
  • 5 crimini mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbs soy sauce
  • 1/2 tsp corn starch
  • 1/2 tsp brown sugar
  • 1 tsp pepper
  • 1 tbs sesame oil
  • 1 tbs  go chu jang (sweet & spicy korean chili paste)
  • 2 tsp toasted sesame seeds
  • beef broth

*i used half a package of hotpot beef from the chinese supermarket. super thin slices.

INSTRUCTIONS:

  1. mix soy sauce, sesame oil, chili paste, pepper, and sugar in a small bowl.
  2. in a medium sized bowl, pour in half of the soy sauce mixture. dissolve cornstarch in mixture. marinate beef and set aside.
  3. wash and chop your veggies.
  4. heat vegetable oil in a hot nonstick pan (sesame oil has too low of a smoking point. i use it for its flavor and not for cooking.)
  5. brown beef quickly.  remove from pan.
  6. reheat pan. add onions and saute ~3 min. add minced garlic. (i usually from a little hole in the center of the pan, add a bit more oil, and fry the garlic until fragrant. then mix.)
  7. add broccoli and mushrooms. add enough beef broth to produce a bit of steam (1/4 cup..?), cover, reduce to medium, and steam ~3-5 min.
  8. remove cover, add carrots, stir and add more soy sauce mixture over veggies to taste.
  9. form a little hole in the center of the pan again, add a dash of oil, then fry green onions until fragrant. mix.
  10. finally, mix in beef. stir and remove from heat.
  11. sprinkle on sesame seeds and serve with rice! 
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