Beef…it’s what’s for dinner. 🙂 I love that commercialized tag line.
Beef stir fry is another one of those versatile dishes that you can change by adding different vegetables. I like using whatever looks freshest at the grocery store. Use whatever vegetables you like, or modify this further by substituting the beef with chicken, pork, or even shrimp! You can even make this a vegetarian dish by stir frying firm tofu in place of the beef. The options are virtually endless.
Beef Stir Fry
- 3 pounds thinly sliced beef
- 3 tablespoons sesame oil
- 1/2 teaspoon black pepper
- 1 teaspoon accent (or aji), optional
- 8 cloves garlic, minced
- 1 medium onion, sliced
- 1 head broccoli, cut into small pieces
- 2 medium Japanese eggplants, sliced
- 1 package sliced mushrooms, about 2 cups
- 1/2 cup soy sauce
- 1 tablespoon hoisin sauce
- 4 tablespoons Korean seasoned soybean paste (see note)
- 1 bag fresh bean sprouts
1. In a large pan or wok, brown the beef over high heat along with the sesame oil, black pepper, accent and garlic.
2. When the beef is browned, add the onions, broccoli, eggplant and mushrooms. Cook over medium high heat until the eggplant and mushrooms have wilted slightly.
3. In a small bowl, mix the soy sauce, hoisin sauce, and Korean seasoned soy bean paste. NOTE: If you can’t find the soybean paste, substitute with like amounts of hoisin sauce. Add the soy sauce mixture to the pot; stir to combine all the ingredients.
4. Add the bean sprouts. Reduce the heat to low and simmer for about 5 minutes until the bean sprouts have wilted only slightly.
5. Serve with hot rice and enjoy!
This makes enough for about 8-10 servings.