If you like bulgogi, think of this Korean beef and rice recipe as the quick-and-dirty version. Using ground beef instead of sliced steak, it's ready in just 15 minutes, start to finish.

This succulent recipe is based on bulgogi, a classic Korean dish of sliced beef that's marinated ... In a large, shallow dish, combine the soy sauce with the sugar, white wine, chopped garlic ...

While the rice is cooking, get on with the stir-fry. First, make your sauce ... each bowl. Add the spicy beef, and then finish with the spring onion, chopped coriander and some sliced fresh ...

Thin slices ... beef are served at room temperature and highlighted by a savoury soy-based sauce with a few sharp condiments. Match the dish with steamed rice, a few vegetables and a bowl of ...

Meanwhile, regular soy sauce brings the salty punch most people associate with the condiment. You’ll use both bottles a second time for the savory stir-fry sauce, which is cut with rice vinegar ...

For the black pepper beef, whisk together the light soy sauce, dry sherry, garlic, cracked black pepper and cornflour in a bowl. Add the beef slices and ... For the egg fried rice, heat a clean ...

soy sauce in a medium bowl. Stir vinegar ... add short rib mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until beef is browned and caramelized on first side, about ...

Chun tosses steak, peppers, and onions in a tasty mix of soy sauce ... tray to use later. Brush chunks of roast beef or thinly sliced steak with a marinade of curry paste, oyster sauce, fish ...