8-45: Korean Sautéed Beef

Hi there, back again with another “Asian” dish for you today. It’s interesting that Simply Delicious didn’t choose to name 8-45: Korean Sauteed Beef “Korean Beef Stir-Fry” instead (maybe because 8-25: Stir-Fried Beef is already in the book) —stir-fries seemed like they were all the rage in the late 20th century as a “healthy” dinner option. I suppose they still are popular today, but they don’t seem as “unusual” to make for dinner at home as they did back then.

I remember when my mom would bust out her wok every so often for a stir-fry back in the 1990s–it always seemed so much more interesting than when we would just cook in a regular pan on the stove. The blurb above suggests to serve it with noodles, but you can also do rice (or veggies, if you’re one of those actually healthy people–I clearly am not).

It’s a pretty standard stir-fry template–they even mention you can swap out the protein if you’d like. I’d argue you could even go further than what they’ve suggested–swap in chicken, shrimp, meatless options, or even just extra veggies instead if you’re not a beef fan. The sodium is surprisingly low on this one given the ingredients, but I suppose that largely depends on having a light hand with the soy sauce/other condiments.

Ingredients. I’m using a meatless option (some homemade “steak bites” made of “beaf”, recipe courtesy of The Gentle Chef) for my protein, but it’s the same general concept. Everything else is pretty much as instructed.

Creating the marinade–there may be more than two cloves of garlic in there, but I REALLY like garlic.

Here’s the “steak bites” in their marinade. Pyrex containers with lids seem to be the best for this, as you can just pop the lid on and turn it over and back/forth as needed.

After marinating/shaking up for a while.

There were some thinner sliced red onions that I had thrown in with the marinade at the bottom, so here they are back at the top now that I flipped the contents into a bigger bowl.

Sliced up my peppers.

I do in fact have my own wok, which doesn’t get used a lot (despite the marks at the bottom), but will finally get some use here. Electric stoves are miserable for trying to do wok cooking (gas is much better), but I’ll do the best I can with it.

Trying my best to get color on the pieces–electric stoves just don’t have the same firepower as the types of stoves they use in real restaurants for this kind of stuff.

Pulled the meat out and put the peppers in. You can see steam coming off, but I’d still like it to be much hotter.

Tossed everything back into the wok for a final sauté.

Tossed it back in my big bowl after cooking. You can see there’s some color, but not as much as you’d see in a professional setting.

Final bowl–it’s a pretty standard stir-fry. I’m not sure what exactly classifies it as “Korean”, but it’s a relatively decent option for an easy weeknight dinner.

Grade: A-