Korean Beef Stir-Fry

I made this for company this weekend and it went over well! I adapted a recipe I found on food.com that was for Asian-flavored hamburgers. I turned it into a one-dish meal that can be ready in 30 minutes.  I might cut back on the soy sauce next time. Also, I went light on the red pepper flakes to please other tastes and then added garlic chili sauce to my portion. Mmm, hmm!

Korean Beef Stir-Fry

•  1 lb ground beef
• 4 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon toasted sesame seeds
• 1 tablespoon toasted sesame oil
• 1 tablespoon garlic , minced
• 1/4 teaspoon red pepper flakes (optional)
• ¼ teaspoon black pepper
• 1 c. onion, chopped
• 3 small carrots, peeled and thinly sliced on the diagonal
• 2 stalks celery sliced on the diagonal about ¼ inch thick

-Combine the first 8 ingredients and mix well.

-In a large frying pan, brown the beef on medium high heat until no longer pink. Remove to a plate

-Drain all but about ¼ cup liquid from the pan—enough to saute the vegetables. Turn heat to high and stir-fry until crisp-tender. The carrots will take the longest, so test them.

-Stir in the beef.

Enjoy with rice and maybe some boiled pot-stickers if there’s company :-)