This flavorful Korean beef recipe is ready in less than 30 minutes. It’s made with pre-sliced sirloin steak and does not require marinating the beef. Simply stir-fry the beef, add the sauce, garnish and serve.
I like to add cooked and dried shirataki noodles to the skillet to absorb the sauce, but you can skip the noodles and serve this Korean beef over steamed rice.
- 4 bags shirataki angel hair noodles
- 3 tablespoons honey
- ⅓ cup reduced sodium soy sauce
- ¼ teaspoon konjac flour (or 1 teaspoon cornstarch)
- ½ teaspoon crushed red peppers
- 2 lb. sirloin strips
- 1 tablespoon refined coconut oil or avocado oil
- 1½ tablespoons minced garlic
- 1½ tablespoons minced ginger
- 1 tablespoon sesame oil
- 1 cup diced green onions
- 1 tablespoon sesame seeds
- If using, prepare the shirataki noodles (you can prepare them a few hours in advance and refrigerate until ready to use): Bring a medium pot of water to a boil. Using scissors, open the shirataki noodles packages. Pour the contents into a colander. Ignore the slightly fishy smell - it will rinse/cook out. Rinse the noodles under cold running water for 30 seconds. Use clean kitchen scissors to cut the noodles in half - they are too long to eat as they are. By now, your water should be boiling. Transfer the noodles to the boiling water, bring back to a boil and boil for 3 minutes. While the noodles boil, heat a large clean, dry nonstick skillet over medium-high heat. Pour the cooked noodles back into the colander and drain well. Transfer the noodles to the hot skillet and dry-roast them (adding no oil to the skillet), stirring, for 1-2 minutes, until they are visibly dry and make a squeaking sound when moved in the skillet. This step will get rid of the shirataki's rubbery texture, and help the noodles better absorb the sauce.
- In a small bowl, whisk together the honey, soy sauce, konjac flour (or cornstarch) and red pepper flakes. Set aside.
- Heat a large skillet over medium-high heat. Add the coconut oil and the beef. Stir-fry the beef until browned, about 3-4 minutes. Add the garlic and ginger and cook, stirring, 1 more minute.
- Add the honey-soy mixture and the prepared shirataki noodles. Stir-fry 2 more minutes, using tongs or chopsticks to evenly distribute the noodles. Stir in the green onions.
- Turn heat off. Drizzle the mixture with the sesame oil, sprinkle with sesame seeds, and serve.