Korean Beef Marinade
1 lb steak, cut into ½ inch strips
¼ cup soy sauce
¼ cup vegetable broth
2 tbls brown sugar
2 tbls sesame oil
1 teaspoon black pepper
1 tsp minced garlic (1 clove)
1 teaspoon grated ginger
2 green onions
2 cups cooked rice, hot
Mix all ingredients except steak and rice in a sealable bag or container. Add beef and allow to marinate overnight.
Add beef to preheated saute pan and stir-fry for 2-3 minutes. Serve over hot rice.
Suggested side dish: Chinese broccoli stir fry
4 servings, 465 calories per serving
Hack: Once opened, sesame oil can be stored in a cool, dark place (kitchen cupboard away from the stove) for up to six months. It can be stored in the fridge for a year or more.
Hack #2: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack #3: Chop unused green onions and freeze them in a sealable freezer bag or container for future use.
Hack #4: Leftovers? Make some Pepper Steak Stir Fry!