Korean Beef
Portion Size: ¾ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds boneless tender beef steak (sirloin, rib eye, or top loin) | Trim all visible fat, slice thinly across the grain |
| 1/3 cup light soy sauce | |
| 2 tablespoons sesame oil | |
| 2 tablespoons sesame seeds | |
| 2 cloves garlic, minced | Washed, trimmed and minced |
| 2 teaspoon sugar | |
| 1 teaspoon salt | |
| ½ teaspoon ground bell pepper | |
| 2 Tablespoons oil, divided | |
| 4 Carrots, cut diagonally into thinly slices | Washed, peeled and julienned |
| 2 Onions, chunked and separated | Washed, peeled and sliced |
| 4 Green onions | Washed, trimmed and thinly sliced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cut beef across grain into strips, then into 1 1/2 inch squares. | |
| 2 | Combine soy sauce, sesame oil, sesame seeds, garlic sugar and salt in medium bowl; stir in beef . | |
| 3 | Let stand in fridge for 30 minutes or longer. | |
| 4 | Dry marinate and discard marinate. | |
| 5 | Heat 1 tablespoon oil in hot wok or skillet over high heat. | |
| 6 | Add beef and stir fry 1 minute; remove. | |
| 7 | Heat remaining oil in the same pan. | |
| 8 | Add carrots, onion, and green peppers; stir fry 4 minutes. | |
| 9 | Add beef and; cook 2 minutes. Serve and top with green onions. | Cook until internal temperature reaches 145 F degrees for 15 seconds |
Posted in Beef Dinner Recipes
