Need to know how to make a healthy and quick beef stir fry? No problem! I've got you covered with this easy recipe. It's got a touch of spicy a hint of sweet and an easy marinade/sauce that you'll want to pour on everything. Step by step tips to get the perfect sear on your beef and the bonus? Everything is available at Aldi.
Korean Beef Stir Fry
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I get it. You need quick and easy dinner recipes that you can put on the table night after night. You want them to be
Yep. That's my criteria too! So let's get this beef stir fry dinner started with the basics... like what you need to pick up. All of these ingredients are available to buy from Aldi UK. This recipe website is in no way associated with Aldi, I just think that's it's always helpful when you can do a one-stop-shop and save money at the same time. You can read more about why I chose to do this in the FAQ's if you're curious. If not let's get straight to the ingredients list!
Ingredients for Korean Beef Stir Fry
- Beef (obviously)
- Soy Sauce (dark preferably, but light is fine too)
- Rice (I've used basmati but any kind of long-grain rice will work. White, brown anything you like)
- Vegetables (bell peppers, courgette and spring onions are the classic combo)
- Ginger (fresh)
- Bean sprouts
- Baby Corns
What kind of beef should you use in a beef stir fry?
Rump steak is a great choice because it's tender enough to be cooked quickly without having to marinate or tenderize for any length of time. The traditional cut of meat in a stir fry is a skirt steak or hanger steak. Not readily available cuts at most supermarkets in the UK. So, rump is a close substitute for skirt or hanger.
Aldi rump steak is usually aged for 30 days which means that it will have more flavour than a steak that hasn't been aged at all.
How should you cut the beef to make sure it's tender?
I know you've heard about cutting meat (especially beef) in a way that makes it more tender and makes sure it won't toughen up during cooking. The trick is to cut "across the grain". If you take a look at the photo below on the left, you can see that the muscle fibre of the beef runs up and down the length of the steak, yet I've cut the beef going from side to side. That's what's meant by cutting across the grain.
How to make this beef stir fry step by step
- Make the stir fry sauce. Everything gets put into a small bowl or measuring jug and whisked. That's it. I choose to use a measuring jug simple because I can measure and whisk in the same cup and don't have to dirty a bowl and a measuring jug.
- Slice all your vegetables. Doing them all at once sets you in a rhythm to get them all done faster. As a result, it makes tossing them into the frying pan quick and easy as you cook. This is one of the key points that makes stir fry so quick.
- Slice your beef against the grain. See the notes above about how to do this properly. You're looking to slice the beef about 2 cm thick.
- Heat some oil in a pan. Get it hot! This is where a lot of people get a little nervous. You want your pan to be really hot at this stage. The beef needs to sear well and get some really lovely dark colour on the surface. That's why we're all so in love with takeaway Chinese food. They're not afraid of using really hot pans. And you shouldn't be either! Feel nervous, but plunge in. I promise once you do it once you'll never look back!
- Cook the beef. Add the beef to the pan and leave it to brown undisturbed for about 2 minutes. I know. You feel like you should be stirring it! Trust me. Don't. There's a great article about why you shouldn't be flipping and stirring your beef if you're curious. Once the beef is browned and cooked remove it to a plate or bowl and set aside. Just make sure that you hang on to all those juices once you're ready to add the beef back to the pan.
- Add another drop of oil and add the vegetables. NOW you can stir! This is the stirring part of stir fry! Once your veggies have a nice colour on them you can add your sauce. Continue to cook for a few minutes until the veggies are tender. Add the steak back and toss everything to coat with the sauce. If the sauce isn't quite thick enough for you, then you can simmer until it reduces a little.
Swaps and Additions
This recipe really can be used as a base for any stir fry recipe you've got in mind. And so, it's a great one to keep in your back pocket for any crazy weeknight.
- Don't have beef. Use chicken or tofu instead.
- Not a fan of peppers. Use a mix of frozen veggies. Just make sure that you cook them from frozen.
- Snow peas
- Sugar snap peas
- Bean Sprouts
And that's it friends. I now officially declare you a stir fry master. Go forth and dominate dinner forevermore! May your rice be hot and your sauce be thick! ♥
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