Korean · Dinner
Stir-Fried Beef Ribs with Vegetables
Korean stir-fried beef short ribs with julienned carrot, onion, and scallion in a garlic-ginger soy glaze sweetened with brown sugar. The beef is seared hard in a wok until browned, then tossed with vegetables. Served over steamed rice with toasted sesame seeds.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
546Calories
37.5gProtein
28.3gFat
34.4gCarbs
12.7gSugar
2.6gFiber
1227mgSodium
112mgChol
10.6gSat Fat
695mgPotassium
76mgCalcium
4.1mgIron
2.5mcgVitamin B12
8mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice beef short rib thinly across the bone into bite-sized pieces. Slice onion, julienne carrot, and cut scallion into batons.
2
Marinate
Combine sliced beef with soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil in a bowl. Let sit 20 minutes until glossy.
3
Sear
Heat vegetable oil in a wok over high heat until it shimmers. Add beef in a single layer and sear 2 to 3 minutes until deeply browned.
4
Stir-fry
Add onion and carrot to the wok; stir-fry over high heat 3 to 4 minutes until carrot softens and onion turns translucent.
5
Finish
Toss in scallion batons and stir-fry over high heat 30 seconds until bright green and wilted.
6
Plate
Spoon beef and vegetables over steamed rice and scatter sesame seeds on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in beef short rib
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 11 onion
- 2/3 cup80g carrot
- 22 scallion
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp sesame seeds
- 1 cup180g steamed white rice, to serve
