Korean Perilla Leaf Beef Stir-Fry
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Twenty perilla leaves go in, but they never actually cook over the flame.
Read more
The soy-marinated beef is stir-fried, the heat is turned off, and only then are the leaves folded in for twenty seconds of residual heat; any longer and they blacken.
Ingredients
Instructions
- 1
Separate the 200 g thinly sliced beef into bite-size pieces, then coat it with 2 tablespoons soy sauce for about 5 minutes.
Loosen any clumps so the slices cook quickly and evenly in the pan.
- 2
Shake excess water from the 20 perilla leaves, trim the tough stem ends, and cut the leaves into large pieces.
If the leaves stay wet, they will steam the beef and dilute the seasoning.
- 3
Thinly slice the 2 garlic cloves.
Warm 1/2 teaspoon of the sesame oil in a pan over medium heat and briefly stir the garlic until fragrant, without browning it.
- 4
Spread the seasoned beef widely across the hot pan and stir-fry over high heat for about 2 minutes.
Turn the slices as they change color, cooking until most of the red color has disappeared.
- 5
Once the soy sauce coats the beef, check that the thickest piece is cooked through.
Turn off the heat, add the perilla leaves, and toss for 20 seconds in the residual heat.
- 6
Drizzle with the remaining 1/2 teaspoon sesame oil, toss once, and serve warm before the leaves darken.
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