This salty-sweet stir-fry offers a delightful balance of flavor and textures. Cooking the beef in batches allows it to brown properly (if it is too crowded in the pan, there will be excessive moisture that causes the beef to steam—preventing a good sear from being possible), contributing even more robust flavor to the dish.
How to Make It
Prepare the Korean Marinade: Whisk together all Korean Marinade ingredients in a large bowl.
Prepare the Stir-Fried Beef Bowl: Add sliced beef to Korean Marinade; toss to coat. Let stand 10 minutes.
Stir together vinegar, sesame oil, sugar, and salt in a medium bowl. Add peas, carrots, and bell pepper; toss to coat. Let stand while meat is cooked.
Heat 1/2 tablespoon of the oil in a wok over high. Add half of the marinated beef, and cook, stirring constantly, until beef is no longer pink, about 2 minutes. Deglaze wok with 1/8 cup of the broth, and transfer beef mixture to a bowl; cover to keep warm. Repeat process with remaining oil, marinated beef, and broth.
Divide rice among 4 bowls. Top evenly with stir-fried beef and pickled vegetables. Sprinkle with scallions and sesame seeds.