Spicy and Sweet Stir-fried Beef Brisket with Smoky Flavor
Spicy and Sweet Stir-fried Beef Brisket with Smoky Flavor
Smoky and Delicious! Spicy Stir-fried Beef Brisket Recipe
Say goodbye to any worries about the gamey smell from frozen beef brisket! By adding fresh vegetables and a special spicy-sweet sauce, stir-fried to perfection with a smoky aroma, you’ll create a truly irresistible side dish that perfectly complements rice. Follow this detailed recipe, easy enough for anyone to master, and enjoy a delicious meal.
Main Ingredients- Beef brisket (Usamgyeop) 400g
- Cooking wine (Mirin, etc.) 1 Tbsp
- Whole black pepper, ground, a pinch (for marinating meat)
- Cooking oil 1 Tbsp
- Cabbage 120g
- Carrot 50g
- Green onion 70g
Spicy-Sweet Sauce- Gochugaru (Korean chili powder) 2 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Sugar 2 Tbsp
- Soy sauce 2 Tbsp
- Cooking syrup or corn syrup 3 Tbsp
- Minced garlic 1/2 tsp
- Minced ginger 1/2 tsp
- Minced green onion 1 Tbsp
- Cheongyang chili pepper 1/2, deseeded and minced
- Whole black pepper, ground, a pinch (for sauce)
- Sesame seeds, a pinch (for garnish)
- Gochugaru (Korean chili powder) 2 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Sugar 2 Tbsp
- Soy sauce 2 Tbsp
- Cooking syrup or corn syrup 3 Tbsp
- Minced garlic 1/2 tsp
- Minced ginger 1/2 tsp
- Minced green onion 1 Tbsp
- Cheongyang chili pepper 1/2, deseeded and minced
- Whole black pepper, ground, a pinch (for sauce)
- Sesame seeds, a pinch (for garnish)
Cooking Instructions
Step 1
Take the beef brisket out of the freezer, pat dry any excess moisture with a paper towel. Grind some whole black pepper over it and drizzle with 1 Tbsp of cooking wine. Gently massage to marinate. This step helps to remove any unwanted odor.
Step 2
In a bowl, combine all the ‘Spicy-Sweet Sauce’ ingredients and mix well. Allowing the sauce to rest and meld beforehand helps the gochugaru to hydrate, resulting in a deeper flavor that adheres better to the ingredients.
Step 3
Cut the cabbage into 2-3cm pieces. Slice the carrot into about 0.5cm thick strips or thin half-moon shapes. Cutting them not too thick ensures they cook through while retaining a pleasant texture.
Step 4
Slice the green onion diagonally into large pieces, about 4-5cm long. It’s helpful to separate the white parts (for initial stir-frying) from the green parts (for later).
Step 5
Heat 1 Tbsp of cooking oil in a pan over ‘high heat’. Add the white parts of the green onion and the sliced cabbage. Stir-fry vigorously until the vegetables begin to char slightly, imparting a smoky flavor. Cooking over high heat is key here.
Step 6
After about 30 seconds, or once the cabbage starts to wilt and char around the edges, add the sliced carrots. Carrots take a little longer to cook than cabbage, so adding them now is ideal.
Step 7
Keep stir-frying over high heat, occasionally shaking the pan or stirring with a spatula to prevent burning. This process helps to evaporate excess moisture and intensify the flavors.
Step 8
When the edges of the vegetables appear slightly blackened or charred, it’s a sign that they have absorbed a good amount of smoky flavor. This is the perfect stage to proceed to the next step.
Step 9
Once the vegetables are nicely stir-fried, add the marinated beef brisket to the pan. Break up any clumps and stir-fry quickly, ensuring it cooks evenly. Since the brisket is thin, it cooks very fast, so maintain high heat.
Step 10
When the beef brisket is fully cooked and no longer pink, add all the pre-made ‘Spicy-Sweet Sauce’. Stir everything together well, ensuring the sauce coats both the meat and vegetables evenly.
Step 11
Once the sauce is well combined with the ingredients, add the green parts of the green onion. Stir-fry for just a little longer until they are slightly wilted, then immediately turn off the heat. Overcooking the green parts can diminish their fresh aroma.
Step 12
Turn off the heat and sprinkle with sesame seeds for an added nutty flavor and visual appeal. Serve hot over a bowl of steamed rice and enjoy!
