Spicy Korean Beef

I love Asian food. Everything. Sometimes I think Mexican is my favorite cuisine, but honestly, give me some good noodles any-day instead! My hubby, of course, doesn’t like Asian food all that much, unless it’s spring rolls or crab wontons… and I already wrote about how much he “loves” any kind of noodles. But I get my way sometimes and I make something I like home. Usually a quick stir-fry and more often than not I serve it with rice because of him. If he is ever out of town on business or is working late, you can bet I am having some kind of noodle dish, though! Plus, my son absolutely loves anything noodle, so it is two against one in the house now. We outnoodle my husband! 🙂

Considering my love for Asian food, whenever I get to go out for lunch with, my mom if she is visiting, or with my sister-in-law, I usually want to go to Pei Wei because of their Spicy Korean Beef. The meat in this dish is soft as butter, veggies are perfectly crispy and the sauce is to die for. I can recreate two out of three pretty much perfectly. Their sauce is not spot on but this one is still delicious! For at home version, totally does the trick.

Spicy Korean Beef

10 ounces flank steak, very thinly sliced against the grain
2 carrots, sliced on angle
1 large onion
10 button mushrooms, quartered
1/2 lbs French green beans (Haricot Verts), with ends cut off

steak marinade

1 t. sesame oil
2 t. rice wine
1 T. corn starch
1 T soy sauce
1 T honey

Sauce

1 T. Rice Wine
1 T. Korean hot pepper paste
1 T soy sauce
1 clove of garlic
1 t. honey
2 t. oyster sauce

Marinate the meat for one to two hours. Heat a non stick frying pan to medium high heat, lightly oil the pan. The meat needs to cook quickly, at a high temperature so that it is tender. When meat browns nicely add the vegetables in and stir fry for a minute and then add the sauce. Cook for another minute and then transfer on a plate. Serve over short grain brown rice.