Skillet Korean Beef
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
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Simple is better. Always my motto when it comes to food, feeding my family, and in life in general. Life is just too short for complicated. And my boys are too hungry and antsy right before dinner for complicated. This is so easy and simple!

Ingredients for Single Meal

  • 2 - Tbsp canola oil
  • 2 - lb(s) stew beef
  • 1 - cup(s) beef stock
  • 1/4 - cup(s) soy sauce
  • 3 - Tbsp sesame oil
  • 1 - Tbsp minced onion
  • 1 - tsp garlic powder
  • 1 - tsp ground ginger
  • - Salt and pepper
  • 1 - tsp cornstarch**
  • Garnish: - sliced green onions**
  • Side: - rice**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Cook the rice, as directed.
  2. In a large skillet, heat the canola oil and brown the stew beef pieces, tossing often.
  3. In a small bowl, whisk together the beef stock, soy sauce, sesame oil, minced onion, garlic powder, ground ginger and salt and pepper. Pour over the browned beef pieces, reduce heat to medium low and saute for 5 to 7 minutes, or until beef is cooked through.
  4. Swirl the cornstarch with a tablespoon or two of water and stir it into the sauce. Let it simmer for 2 to 3 minutes to thicken the sauce.
  5. Prepare the salad.
  6. Serve Skillet Korean Beef with green onion garnish over rice with salad.

Freezeasy Meal Prep Directions

  1. In a small bowl, whisk together 2 cups beef stock, 1/2 cup soy sauce, 6 Tbsp sesame oil, 2 Tbsp minced onion, 2 tsp garlic powder, 2 tsp ground ginger and salt and pepper.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 2 lbs. stew beef
  • Half of the prepared sauce

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to skillet and cooking the beef and sauce together. Stir in cornstarch as directed to thicken the sauce.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free if you use gluten-free soy sauce.

Printable Label Recipe Title

Skillet Korean Beef

Printable Label Instructions

Thaw and saute the meat and sauce in skillet for 10 minutes, or until beef is cooked through. Mix 1 tsp cornstarch with 3 Tbsp water and swirl in to thicken sauce. Garnish with sliced green onions.
Serve over rice with salad.

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