Korean-Style Beef and Mushroom Stir-Fry
A savory and flavorful stir-fry featuring tender beef and earthy mushrooms, infused with the bold tastes of Gochujang and soy sauce, served with a side of crisp lettuce leaves.
- Prep
- 10 min
- Cook
- 15 min
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Korean
Ingredients
- 1lbFlank Steak, thinly sliced across the grain
- 8ozCremini Mushrooms, sliced
- 2tbspGochujang (Korean Chili Paste)
- 2tbspSoy Sauce
- 3clovesGarlic, minced
- 1tbspGinger, grated
- 1tbspSesame Oil
- 2tbspVegetable Oil
- 4Green Onions, sliced
- 8Bibb Lettuce Leaves
Step-by-Step
- 1
In a small bowl, combine the Gochujang, soy sauce, garlic, and ginger. Set aside.
2m - 2
Heat the vegetable oil in a large skillet or wok over high heat. Add the sliced beef and stir-fry until browned, about 3-4 minutes.
4mhigh heat - 3
Add the sliced mushrooms to the skillet and continue to stir-fry for another 2-3 minutes, until the mushrooms are tender.
3mhigh heat - 4
Pour the Gochujang mixture into the skillet and toss to coat the beef and mushrooms evenly. Cook for an additional 2-3 minutes, until the sauce has thickened slightly.
3mhigh heat - 5
Remove the skillet from the heat and stir in the sesame oil. Garnish the stir-fry with the sliced green onions.
3m - 6
Serve the Korean-style beef and mushroom stir-fry immediately, accompanied by the crisp Bibb lettuce leaves.
2m