📖 Instructions

1. Prepare the Beef: Slice 1 pound of sirloin steak (or your favorite cut) into thin strips against the grain. This makes it tender and easier to cook quickly. A little tip? Partially freezing the steak for about 30 minutes makes slicing a breeze. Trust me on this.
2. Marinate the Beef: In a bowl, combine the beef strips with 2 tablespoons of Gochujang (adjust to your spice preference), 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of minced garlic, and 1/2 teaspoon of ground ginger. Mix well and let it marinate for at least 15 minutes. Longer is better, you can even do this step the night before. But don't stress if you're short on time!
3. Prep the Vegetables: While the beef is marinating, prepare your veggies. Slice 1 bell pepper (any color) into strips, chop 1 small onion, and mince 2 cloves of garlic. If you're feeling fancy, add some sliced mushrooms or broccoli florets too. I love adding some snap peas for a bit of sweetness.
4. Make the Asian Slaw Dressing: In a small bowl, whisk together 3 tablespoons of rice vinegar, 2 tablespoons of sesame oil, 1 tablespoon of soy sauce, 1 tablespoon of honey (or maple syrup for a vegan option), 1 teaspoon of grated ginger, and a pinch of red pepper flakes (optional). Taste and adjust as needed. It should be tangy, sweet, and slightly spicy.
5. Prepare the Asian Slaw: In a large bowl, combine 4 cups of shredded cabbage (green or red, or a mix), 1 cup of shredded carrots, 1/2 cup of chopped green onions, and 1/4 cup of chopped cilantro. Pour the dressing over the slaw and toss well to combine. I sometimes add toasted sesame seeds for extra crunch. It is optional but worth it.
6. Cook the Beef: Heat 1 tablespoon of vegetable oil (or any neutral oil) in a large skillet or wok over medium-high heat. Add the marinated beef and cook, stirring constantly, until browned and cooked through, about 3-5 minutes. Don't overcrowd the pan, or the beef will steam instead of sear. If needed, cook in batches.
7. Stir-Fry the Vegetables: Remove the beef from the skillet and set aside. Add the chopped onion and minced garlic to the skillet and cook until softened and fragrant, about 2 minutes. Add the bell pepper strips and cook for another 2-3 minutes, until slightly tender-crisp.
8. Combine and Serve: Return the cooked beef to the skillet with the vegetables. Stir everything together and cook for another minute to heat through. Serve immediately over rice or noodles, topped with the Asian Slaw. Garnish with sesame seeds and extra green onions, if desired.
9. Enjoy!: Take a moment to appreciate your delicious creation. Seriously, you made this! Now, dig in and enjoy the explosion of flavors. Don't forget to share (or not, I won't judge!).