You’ll definitely leave the house with a full tummy and a smile on your face after consuming these protein-rich breakfast sandwiches! Enjoy with a dash or two of your preferred hot sauce!
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons soy sauce, divided
- 2 tablespoons tomato paste
- 2 green onions, minced
- 2 tablespoons rice wine
- 2 tablespoons white sugar, divided
- 1 tablespoon sesame oil
- 2 tablespoons grated fresh ginger
- 3 cloves garlic, crushed
- ¾ teaspoon red pepper flakes, divided
- 1 pound pork loin, cut into strips
- ¼ cup canola oil, divided
- 4 stalks celery, cut into strips and leaves reserved
Instructions
- Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
- Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.
- The celery can be made as a side dish to any Asian meal. It’s surprisingly good. I also like to add the sugar to the celery about 15 minutes before cooking so it dissolves.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 359 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 1039 mg |
| Sugars | 8 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I would have to agree with Maryanne, this recipe was missing a few things, clearly… The picture above, showed the stir-fried celery with some red and yellow bell peppers. I think that he/she forgot to add that in the original recipe’s ingredients. From just the standpoint of someone making the stir-fried veggies, I think you’ll need the peppers to make the meal complete. And it would be great with just the veggies over white rice. So, I would add the following ingredients, and probably just use something else other than Korean beef to go with it. Also, white rice instead of noodles. But that’s just my version: + 1 Red Bell Pepper 1 Yellow Bell Pepper 1 lb Steamed White Rice 🙂
3.5 stars. I followed the instructions for these accompanying recipes only adding some peppers to the celery. They were good but the amount of soy sauce and red pepper flakes for the celery part was too much and the heat of this dish distracted from the pork dish. I served the pork over buckwheat noodles and it was tasty. I would make it again adjusting the celery part of the dish.
The marinade was very good but i think it needed more veggies. I m not a huge celery fan. I think i use peppers next time.