Korean Red Wine Beef Skillet

• 1 ½ pounds beef sirloin, thinly sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 medium onion, thinly sliced
• 1 red bell pepper, sliced
• ¼ cup red wine
• ¼ cup low-sodium beef broth
• 2 tablespoons soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 green onions, chopped
• 1 teaspoon sesame seeds

Steps

1. 1 Heat oil in a large skillet over medium-high heat.
2. 2 Add garlic and ginger, sauté until fragrant.
3. 3 Add beef in batches, searing until browned, remove and set aside.
4. 4 In the same skillet, sauté onions and bell pepper until softened.
5. 5 Deglaze with red wine, scraping up any browned bits.
6. 6 Add beef broth, soy sauce, gochujang, sesame oil, and sugar, stirring to combine.
7. 7 Return beef to skillet, cook until heated through.
8. 8 Sprinkle with green onions and sesame seeds before serving.

Equipment

• Large skillet
• Chef's knife
• Cutting board
• Spatula

Variations

• Add mushrooms or zucchini for extra veggies.
• For a heartier meal, toss in some cooked barley or quinoa.

Substitutions

• If gochujang is unavailable, substitute with sriracha and a pinch of sugar.

Pairings

• Steamed jasmine rice
• Kimchi
• Asian pear salad

Nutrition

Tips

• Slice the beef against the grain for maximum tenderness.
• Adjust gochujang to taste if you prefer it milder or spicier.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with steamed jasmine rice and a side of kimchi.
• Pair with a crisp Korean soju for an authentic experience.

FAQ