Main ingredients 🥩
beef brisketbroccolidried shiitake mushroomsasparaguslettucegreen oniongarlicdoubanjiangsoy saucecornstarchchili oil
Yeo Kyung-rae's Doubanjiang Beef Stir-Fry with Vegetables
A Chinese-style dish featuring tender Hanwoo beef brisket and crisp vegetables stir-fried in a spicy doubanjiang sauce
🙋 Recommended for
- ⭐ Those who want to try a unique Chinese-style dish using lean, tender cuts of beef
- ⭐ Anyone looking to make a fail-proof, deeply flavorful stir-fry using doubanjiang sauce
Ingredients needed 🛒2 servings
- beef brisket 300g
- broccoli 1/2 head
- dried shiitake mushrooms 2 pieces
- asparagus 3 spears
- lettuce 3 leaves
- green onion 1/2 stalk
- minced garlic 1 tablespoon
- doubanjiang 1 tablespoon
- soy sauce 1/2 tablespoon
- sugar 1/3 tablespoon
- black pepper a pinch
- salt a pinch
- cornstarch slurry a little
- chili oil a little
- sesame oil a little
Recipe 🍳
- Slice the beef brisket thinly, cutting against the grain into bite-sized pieces.
- Cut broccoli, dried shiitake mushrooms, and asparagus into bite-sized pieces; tear lettuce into serving-size pieces by hand.
- Blanch the prepared broccoli, dried shiitake mushrooms, and asparagus in boiling water for a moment, then remove and set aside.
- Season the sliced beef brisket with a little soy sauce, mix gently, then toss with a small amount of oil and set aside.
- Heat oil in a pan over high heat. Add the marinated beef and quickly stir-fry just until the outside is lightly browned, then remove and set aside.
- Add a little oil to the same pan, then sauté sliced green onions and minced garlic until fragrant.
- Once aromatic, add the blanched vegetables, along with 1 tablespoon doubanjiang, 1/2 tablespoon soy sauce, 1/3 tablespoon sugar, a pinch each of black pepper and salt. Stir-fry together.
- When the sauce begins to bubble, return the stir-fried beef and mix well to coat with seasoning. Add the lettuce and gently toss.
- Gradually add cornstarch slurry to adjust thickness, then finish by swirling in chili oil and sesame oil for shine.
- Slice beef brisket thinly and prepare vegetables into bite-sized pieces.
- Blanch broccoli, dried shiitake mushrooms, and asparagus in boiling water.
- Marinate beef with soy sauce and oil, then quickly sear on high heat until just browned on the outside.
- Sauté green onions and garlic until fragrant, then add blanched vegetables and doubanjiang sauce.
- Add back the cooked beef and lettuce, then finish with cornstarch slurry, chili oil, and sesame oil.
Cooking tips 💡
- Beef brisket is tender, so avoid overcooking—use high heat and cook only until the outside is slightly browned to prevent toughness.
- Pre-mix doubanjiang, soy sauce, and other seasonings before cooking to significantly speed up the process.
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