My Dad’s Special Korean Stir-fry


My dad’s Korean stir fry is fabulous. He makes it every once in a while, usually as a special treat. The sauce that my dad mixes in has a spicy kick, and then it tones down to a sweetness that perfectly flavors the variety of vegetables that are beside it. The vegetables served on the bed of white rice, make an incredible contrast to the beef and eggs that are mixed in with them. When this dish is served hot, the rice is soft and satisfying. This recipe is my dad’s modification to make it tastier and spicier, but you can find a link to the original recipe at the bottom.

    • 1 pound lean ground beef 90% lean
    • 3 eggs (optional)
    • 3 garlic cloves minced
    • 1 Tablespoon olive oil
    • 2 bags of frozen veggies
    • 1/2 cup packed brown sugar
    • 1/2 cup reduced-sodium soy sauce
    • 1 Tablespoon sesame oil/olive oil
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon crushed red pepper flakes
    • 1/2 teaspoon pepper
    • sliced green onions and sesame seeds for garnish


  1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.  Crack open the eggs on a skillet and scramble them. Remove the ground beef and set aside on a plate.
  2. Drain the grease and add 1 Tablespoon olive oil to the skillet. Add the steamed veggies. Sauté 2-3 minutes or until tender.
  3. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef, steamed veggies, and let simmer for another minute or two.
  4. Serve over hot rice and garnish with green onions and sesame seeds.