ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Korean Beef Stir-Fry

Photo: Antonis Achilleos
Prep time 5 mins
Cook time 6 mins
Yield Serves 4


  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine or dry white wine
  • 1 teaspoon Asian sesame oil
  • 3 cloves garlic, finely chopped
  • 1 pound flank steak, sliced thin against the grain
  • 1 tablespoon vegetable oil
  • 4 scallions, white and light green parts, finely chopped
  • 1 tablespoon sesame seeds

Nutrition Information

  • calories 242
  • fat 13 g
  • satfat 3 g
  • protein 26 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 48 mg
  • sodium 331 mg

How to Make It

  1. Whisk soy sauce, rice wine, sesame oil and garlic in a large bowl. Add flank steak and toss to coat. Let stand 10 minutes.

  2. In large nonstick skillet or wok over high heat, warm oil until hot. Add flank steak and cook, stirring often, until it loses its pink color, 2 to 3 minutes. Stir in scallions and sesame seeds, stir-fry for 1 minute longer and serve.