I know, I've been on a gochujang kick lately, but this stuff is truly glorious! It's so flavorful, and it really makes a great inexpensive meal taste so delicious! This meal cost me a whopping $3.38 because I had some leftover green bell pepper and fresh cut broccoli from a veggie tray I made for an event. The thin cut beef top round steak was buy one get one free, so one package cost me $2.90. One cup of minute rice cost $0.48. Even if you had to purchase those veggies one bell pepper would cost about $.88, and a bag of frozen Great Value broccoli is only $0.98. You could even buy a Great Value frozen mixed veggie bag for $0.98. Your choices are endless with stir fry, and will still keep you under $5.00. Again this uses my philosophy of keeping condiments and spices on hand, because cooking from scratch cheaply with great flavor requires a great spice cabinet and well stocked condiment shelf. Gochujang is a great condiment because it has a long shelf life, up to two years in the fridge, so it's well worth the money to pay for it because it's such a versatile ingredient. Look for coupons to keep your condiments and spices well stocked. Ibotta, the Sunday paper, and coupons.com are just a few go to sources for discounted rates for everything from spices to soy sauce and mayonnaise.
Gochujang Beef Stir Fry
2 tablespoons oil, I used Trader Joe's sesame oil for extra flavor, but veggie oil works just fine
1 pkg thin cut beef top round steak
2 cloves of garlic minced
1/4 cup soy sauce
1/4 cup water
2 tablespoons gochujang
1 cup minute rice, or white rice
Cook the minute rice, or white rice according to directions. Thinly slice steak. Chop veggies if needed. In wok or similar pan put 2 tablespoons oil in on high heat. Put meat in pan. Put garlic in pan. Cook. When meat is just about fully cooked through pour in gochujang, water, and soy sauce and stir. Finish cooking meat. Toss in veggies. Stir thoroughly to coat veggies in sauce. Cook until veggies are cooked through. Serve over cooked rice.
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