Ingredients
Scale
- 1 lb beef sirloin, sliced thinly against the grain
- 1 cup bell peppers, chopped (any color)
- 1 cup broccoli florets
- 1 cup carrots, sliced thinly
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 2 tsp sesame oil (or olive oil)
- 2 tbsp brown sugar
- 1 tbsp rice vinegar (unseasoned)
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- 1. Gather ingredients and chop vegetables into bite-sized pieces.
- 2. In a bowl, mix soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and cornstarch mixture. Add beef strips to marinate for 10–15 minutes.
- 3. Heat a skillet over medium-high heat; add oil. Sauté bell peppers until tender, then add broccoli and carrots until bright.
- 4. Push veggies aside in the skillet and add marinated beef along with any remaining marinade. Cook until browned and caramelized.
- 5. Stir everything together until heated through and well combined.
- 6. Serve hot over rice or noodles, garnished with sesame seeds.
Notes
- Use seasonal vegetables for freshness or personal preference.
- To enhance flavor, consider adding red pepper flakes for spice.
- Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg