Quick Fire Stir-Fry Beef

Time is always fluid. It never holds for more than a second, carrying us from the present into the next. I feel rushed at times, even when there is neither expectation nor commitment—only an impatient anxiety, as though I am about to run out of time. This sense of urgency often pressures me to neglect myself, to overlook the quiet moments within my own space, both mental and physical—the small pleasures that offer comfort and serenity... the simple act of slowing down with ordinary things that allow me to feel lived.

Bowls were wheel-thrown and glazed by me.

For me, that is cooking. As much as I enjoy dining out, cooking allows me to decompress and reset. The ritual—focusing on the ingredients, the process, the rhythm—at times releases me from the chaos that consumes me. There is a quiet satisfaction in savoring a meal of my own making, held within the calm of my space.

The dishes don’t have to be opulent. A simple dish, like this Quick Fire Stir-Fry Beef, offers a gentle pause—a brief reprieve. A moment to step away from the world, return to my space, and quietly close the door.

INGREDIENTS

six ounces of beef, your choice of skirt, flank, short rib, or ribeye

four Brussels sprouts, roughly cut

3 shishito peppers, roughly sliced

two tablespoons of soy sauce

one tablespoon of brown sugar

one teaspoon of perilla oil

a quarter teaspoon of gochugaru

While I listed four different cuts of beef you can use for this dish, my recommendation is skirt or flank, since these cuts will marinate faster. Usually, thirty minutes is sufficient if you are slicing thin, small pieces.

In a bowl, place all the ingredients and mix. Cover and set aside to marinate for 30 minutes. You can use this time to make rice. I usually have frozen cooked rice in the freezer, which is often vegetable rice. The rice shown here, served with the Quick Fire Stir-Fry Beef, was made with Korean radish and zucchini.

Once ready to cook, heat a sauté pan over high heat. Once heated, add the marinated beef and stir-fry until the meat is cooked and the Brussels sprouts are tender. Remove from heat and serve with rice.

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More recipe:

Korean Gal's Guatemalan Red Beans with Pork Spare Ribs

Tôm Rim: Caramelized Prawns

Jeju Linguine al Nero di Seppia: Gochujang Squid Pasta

Korean-Inspired Short Rib Udon

Single Gal’s Kimchi Risotto

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