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, mincedWashed, 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 separatedWashed, peeled and sliced
4 Green onionsWashed, trimmed and thinly sliced 
For gluten free (GF): Use GF soy sauce. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Cut beef across grain into strips, then into 1 1/2 inch squares.
2Combine soy sauce, sesame oil, sesame seeds, garlic sugar and salt in medium bowl; stir in beef .
3Let stand in fridge for 30 minutes or longer.
4Dry marinate and discard marinate. 
5Heat 1 tablespoon oil in hot wok or skillet over high heat.
6Add beef and stir fry 1 minute; remove.
7Heat remaining oil in the same pan.
8Add carrots, onion, and green peppers; stir fry 4 minutes. 
9Add beef and; cook 2 minutes. Serve and top with green onions. Cook until internal temperature reaches 145 F degrees for 15 seconds  

Jacqueline Larson M.S., R.D.N. and Associates