A delightful Korean-inspired stir-fry featuring tender beef and vibrant vegetables in a savory sauce.
Slice the beef thinly against the grain into bite-sized strips.
Partially freezing the beef makes it easier to slice thinly.
In a mixing bowl, combine soy sauce, minced garlic, sesame seeds, red pepper flakes, sugar, and black pepper. Add the beef strips and let marinate for 30 minutes.
Marinating the beef enhances its flavor and tenderness.
Dissolve the cornstarch in cold water to create a slurry and set aside.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Heat a wok over high heat and add a tablespoon of oil. Stir-fry the carrots for 3 minutes, then add the broccoli and cauliflower and stir-fry for another 2 minutes. Remove and set aside.
Cook the vegetables until they are crisp-tender for the best texture.
Add another tablespoon of oil to the wok. Stir-fry the beef in batches for 2-3 minutes until browned. Remove and set aside.
Cooking the beef in batches prevents overcrowding and ensures even browning.
Pour the reserved marinade into the wok and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens.
Stir constantly to prevent the sauce from sticking to the wok.
Return the beef and vegetables to the wok, tossing to coat in the sauce. Cook for 1-2 minutes until heated through.
Ensure all ingredients are well-coated with the sauce for maximum flavor.
Serve the stir-fry hot over steamed rice and garnish with additional sesame seeds if desired.
Serve immediately to enjoy the dish at its freshest.
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