Easy Korean Pork Chop (Pok-chap Beef & Veggie Stir-Fry)
A Korean take on the pork chop. Beef and crisp vegetables are stir-fried in a tangy-sweet ketchup sauce for a hearty plate that even wins over picky kids. Use whatever vegetables you have on hand — it's ready in 30 minutes.
Ingredients
Main
- Beef tenderloin1 cup
- Bell pepper1/3
- Onion1/2
- King oyster mushroom1 cup
- Green onion1 stalk
- Cooking oila little
- Grated parmesan cheese1 tbsp
Sauce
- Ketchup3 tbsp
- Minced garlic1 tbsp
- Mustard1 tbsp
- Lemon juice1 tbsp
- Chicken stock cube1 cube
- Salta pinch
- Peppera pinch
Directions
- 1
Use whatever vegetables you have on hand. Cut the bell pepper, onion, and king oyster mushroom into bite-size pieces.
- 2
Heat a pan with a little oil, add the minced garlic, and cook until fragrant.
- 3
Add the prepared vegetables and mushroom and stir-fry until softened.
- 4
Season with salt and pepper early on, and adjust the seasoning later with ketchup.
- 5
In a separate pan, sear the beef. It cooks differently from the vegetables, so it's best to use a separate pan.
- 6
Once the beef loses its red color, combine it with the stir-fried vegetables. Finish with ketchup, a tiny bit of chicken stock, mustard, and lemon juice, tossing everything together.
- 7
Finish by sprinkling on salty, nutty grated parmesan and it's done! (Parmesan stands in for the cream used in the original.)
Tips
The beef and vegetables cook at different rates, so searing them in separate pans and combining them keeps the textures lively. Season first with salt and pepper, then balance it out at the end with ketchup for that sweet-and-tangy finish. Grated parmesan instead of cream makes it lighter but still savory.