Cheater Korean Beef Stir Fry
- 1 tablespoon vegetable oil
- 1 lb broccoli, florets and stems, chopped
- 1.5 pounds lean ground beef (or venison or turkey)
- 4 large cloves garlic, minced
- 2 teaspoons minced ginger
- 1/4 cup brown sugar
- 1/2 cup low sodium soy sauce
- 1 tablespoon chile garlic sauce
- salt and pepper
- 2 large carrots, julienned (or 1 cup pre-shredded)
- 6 scallions, chopped
Heat 1 tablespoon oil in a large nonstick skillet or wok over high heat. Add the broccoli and 1/4 cup water. Stir-fry until the broccoli is bright green and tender-crisp, about 5 minutes, adding a tablespoon or two of water, if needed, to prevent sticking. Transfer to a bowl
Add the beef to the pan and stir fry, breaking into small chunks, until cooked through, about 5 minutes. Toss in the garlic and ginger and cook for another minute. Stir in the brown sugar, soy sauce, ginger, and chile garlic sauce. Season with salt and pepper. Add the cooked broccoli and carrots. Simmer for 1-2 more minutes to blend the flavors. Toss in the scallions.
Serve over white or brown jasmine rice.
When my friend Amy posted this base recipe for Cheater Korean Beef, I knew Steve and I would love it, but I had no idea just how much. It. Is. AMAZING. I can’t stop making it. It’s on my menu tomorrow night, for the fourth week in a row. It’s funny how so few ingredients, the right ingredients, can produce something so phenomenal.
The only problem I had with the original was it didn’t make nearly enough for leftovers. So I took the base recipe of the beef and sauce, scaled it up a bit (except the sugar), and added broccoli and shredded carrots. PERFECT. I can’t wait to make this with venison!