Aromatic Perilla Leaf and Beef Stir-Fry
Fragrant Perilla Leaf and Beef Stir-Fry: Bursting with Fresh Perilla Flavor!
I found perilla leaves at the market today for an amazing price! They were selling a whole basketful for just one dollar, so I couldn’t resist buying them. I remembered hearing doctors on TV mention that perilla leaves are incredibly rich in calcium, minerals, and vitamins, making them highly beneficial for daily consumption. So, today, I’m going to use these fresh perilla leaves to create a delicious stir-fry with beef. The combination of the fragrant perilla leaves, tender beef, and crisp vegetables is truly exceptional. This dish is perfect as a side dish for rice or even as a main course for a special meal. Let’s make it easily and deliciously!
Main Ingredients- Fresh Perilla Leaves: 500g (a full basket)
- Tender Beef (for bulgogi or stew): 200g
- Ripe Tomato: 1
- Small Onions: 2
- Carrot: 1/2
- Celery: a small amount (optional)
Beef Marinade & Stir-Fry Seasoning- Cooking Oil: 2 Tbsp
- Cooking Wine (Mirin, etc.): 1 Tbsp
- Sugar (Raw Sugar): 1 Tbsp
- Soy Sauce (Brewed): 2 Tbsp
- Korean Soybean Paste (Chosunjang) or Dark Soy Sauce: 1 Tbsp
- Oyster Sauce: 1 Tbsp
- Anchovy Fish Sauce: 1 Tbsp
- Oligosaccharide: 1 Tbsp
- Black Pepper: a pinch
Aromatic Enhancements- Minced Garlic: 1 Tbsp
- Chopped Scallions: 1 Tbsp (or white parts of green onion)
Finishing Touches- Sesame Oil: 1/2 Tbsp
- Sesame Seeds: a sprinkle
- Cooking Oil: 2 Tbsp
- Cooking Wine (Mirin, etc.): 1 Tbsp
- Sugar (Raw Sugar): 1 Tbsp
- Soy Sauce (Brewed): 2 Tbsp
- Korean Soybean Paste (Chosunjang) or Dark Soy Sauce: 1 Tbsp
- Oyster Sauce: 1 Tbsp
- Anchovy Fish Sauce: 1 Tbsp
- Oligosaccharide: 1 Tbsp
- Black Pepper: a pinch
Aromatic Enhancements- Minced Garlic: 1 Tbsp
- Chopped Scallions: 1 Tbsp (or white parts of green onion)
Finishing Touches- Sesame Oil: 1/2 Tbsp
- Sesame Seeds: a sprinkle
- Sesame Oil: 1/2 Tbsp
- Sesame Seeds: a sprinkle
Cooking Instructions
Step 1
First, wash and prepare all the vegetables. Cut the tomato into large pieces, slice the onions thinly, and julienne the carrot and celery into similar sizes. Gently pat the beef dry with paper towels to remove excess blood, then slice it into bite-sized strips, similar in length to the vegetables.
Step 2
Heat 2 tablespoons of cooking oil in a preheated frying pan over medium heat. Add the sliced beef and 1 tablespoon of cooking wine, then stir-fry until the beef is browned on the outside. Next, add 1 tablespoon of sugar (raw sugar) to coat the beef and add a touch of sweetness.
Step 3
Once the beef is partially cooked, add all the prepared seasonings: soy sauce, Chosunjang or dark soy sauce, oyster sauce, anchovy fish sauce, and oligosaccharide. Stir well to combine. Sauté briefly for the flavors to meld, then add all the julienned vegetables (onions, carrots, celery) and stir-fry together. It’s best to cook the vegetables until they are tender-crisp, retaining their pleasant crunch.
Step 4
When the vegetables and beef are almost fully cooked, add the fragrant perilla leaves, which can be roughly chopped or torn by hand. Also, add the minced garlic and chopped scallions at this stage. Stir-fry quickly as the perilla leaves begin to wilt. Be careful not to overcook, as this will diminish the aromatic quality of the leaves!
Step 5
Once all ingredients are well combined, turn off the heat. Drizzle with 1/2 tablespoon of sesame oil and sprinkle with a pinch of sesame seeds for a delightful finish. This dish is absolutely delicious served over hot rice! Enjoy your meal! ^^
