Experience the tender, savory goodness of Korean beef with a colorful twist from fresh carrots – your taste buds will thank you!

1

Begin by slicing the beef brisket into thin strips against the grain. This helps to keep the meat tender when cooked.

2

Peel and slice the carrots into thin matchsticks. You can also use a peeler to create thin ribbons for a creative twist.

3

In a mixing bowl, combine the soy sauce, sugar, sesame oil, minced garlic, and black pepper to create your marinade. Whisk together until the sugar is dissolved.

4

Add the sliced brisket to the marinade, tossing to coat well. Allow it to marinate for about 10 minutes to absorb all the flavors.

5

Heat a large skillet over medium-high heat. Add the marinated beef along with the marinade to the skillet. Cook for about 5 minutes, stirring occasionally, until the beef is browned and nearly cooked through.

6

Add the carrot matchsticks to the skillet and cook for another 5 minutes, stirring frequently, until the carrots are tender yet still crisp.

7

Slice the green onions and sprinkle them over the stir-fry for added freshness and color.

8

Taste the beef and adjust seasoning with a little more black pepper if desired. If the mixture seems dry, add a splash of water to help create a bit of sauce.

9

Once everything is cooked to your liking, remove from heat and serve immediately. It's delicious over rice!

4

• Add a splash of gochujang (Korean chili paste) to the marinade for a spicy kick.
• Top with sesame seeds for a nutty crunch and added texture.
• Serve in lettuce wraps instead of rice for a fresh, low-carb option.

• For extra flavor, marinate the beef for up to 30 minutes or even overnight in the fridge.
• Feel free to add other vegetables like bell peppers or broccoli to the stir-fry for added nutrients and color.
• Use a non-stick skillet to prevent sticking and make cleaning easier.

• fat: 15 grams
• protein: 25 grams
• calories: 320
• carbohydrates: 20 grams

This dish is rich in protein from the beef, providing essential amino acids, while the carrots add fiber and a good dose of vitamins like A and K, making it a balanced meal.