If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Toss, using a splash of water if needed, until heated through.
Add the leftovers to a skillet over medium heat. To reheat, use either the microwave or the stovetop. Transfer leftover Korean beef stir fry to an airtight container and store in the fridge for 3-4 days. You can use any of your favourite hot sauces, but I find that Sriracha and Sambal Oelek are the most similar in flavor.
I usually find Gochujang in the Asian aisle of my grocery store, or visit your local Asian market. Baking soda is the secret ingredient to melt in your mouth beef! It also works on chicken or pork. 
I like to add dark soy sauce to darken the stir fry a bit, if you can’t find it, regular soy sauce will work!. I love to serve this Korean beef stir fry over rice (basmati or jasmine rice are great choices) but I also love it over slurp-able noodles as well! Ramen, soba, udon, egg or rice noodles are all excellent options. Garnish with sesame seeds and serve over cooked rice. Drizzle with sesame oil and remove from heat. Finish & Serve: Stir in the sauce and mix until combined. Cook for another minute, tossing as necessary. Let it sear, without touching them for 2 minutes and then toss. Add the prepared beef and spread it out as much as possible. Stir in the garlic and cook for 30 seconds or until aromatic. Cook: Heat the vegetable oil in a large wok or skillet then add the onion and carrot and cook for 1 minute over medium-high heat. Make the Sauce: Make the sauce by whisking all the sauce ingredients together in a bowl. Toss well and marinade for 10 minutes, while prepping all the other ingredients. Marinate the Beef: In a large bowl, add the beef and all the marinade ingredients. I love adding this at the end when the dish is finished cooking, this way the flavor of it won’t be mixed in with everything else. #Beef stirfry fromscratch free
Feel free to add any other veggies or greens, such as Chinese cabbage, bok choy, mushrooms, etc.
Carrot – Shredded or cut into thin strips. Garlic – Fresh is best! Roughly chopped. 
Vegetable Oil – Substitute with sunflower, safflower or avocado oil. If you can’t find mirin, you can substitute dry white wine or rice vinegar, though you’ll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use. Mirin – Mirin is sweet and will enhance the umami flavor in this dish. I love adding dark soy sauce to deepen the color of the beef, so if you don’t have it, don’t sweat, simply skip it. Soy Sauce – I used both low sodium and dark soy sauce. Beef Broth – I always opt for low sodium to control the salt in the dish. Oyster Sauce – Use equal parts dark soy sauce and hoisin as a substitute, though I recommend picking up a bottle next time you’re in the Asian aisle of your local grocery store. Soy Sauce – I opt for low sodium to control the salt level in the dish!. Gochujang – A red chili paste that is savory, sweet and spicy. Cornstarch – To help coat the beef and thicken the sauce. Baking Soda – This is going to aid in tenderizing our meat! Trust me on this ingredient, it really is a must when making beef this way. Steak – Rib eye steaks or sirloin, cut against the grain into thin strips. This recipe can be customized to your liking, whether it be the protein, veggies or sauce – you can make it your own! The great thing about a stir fry is how inexpensive it is to throw together and how versatile you can make them! It’s a great way to use up some of those veggies left in the fridge and an awesome way to test out new flavors. Takes Under 30 Minutes, only 5 minute cooking time. No need to pick up the phone and order take out when you have recipes like this Korean Beef Stir Fry! Made with a classic selection of Asian inspired ingredients, this easy recipes comes together in under 30 minutes and is sure to satisfy even the pickiest of eaters! This recipe is versatile, effortless and truly delicious. 7 Craving More Beef Recipes? Try These:.
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