Wok-Seared Beef with SugarBee® Apple & Gochujang Sauce

SugarBee apples bring a naturally sweet, honeyed crunch that transforms this wok-seared beef into something truly special. Their balanced flavor melts into the garlic and ginger base for a glossy, savory sauce while fresh matchstick apples on top add brightness and texture in every bite. This easy stir-fry dinner pairs tender flank steak with a soy-gochujang glaze and is perfect served over brown, white, or black rice for a quick weeknight meal. If you’re looking for new ways to cook with SugarBee apples beyond baking, this savory apple beef recipe highlights how beautifully they shine in bold, Asian-inspired dishes.

Yield: 4 servings

Active time: 25–35 minutes

Tip: Slice flank steak thinly across the grain for tenderness.

Ingredients:

Meat Marinade

• 1.5 lbs flank steak, thinly sliced across the grain
• 1 tbsp neutral oil
• 3 tsp cooking sherry
• 1 tbsp soy sauce
• 1 heaping tbsp cornstarch
• 1 tbsp water
• 1/2 tsp baking soda

Sauce

• 1/3 cup brown sugar
• 3/4 cup hot water
• 1/3 cup soy sauce
• 1 heaping tbsp gochujang

For Coating & Searing the Beef

• 1/3 cup cornstarch
• 1/3 cup neutral oil

To Thicken the Sauce

• 1/2 tbsp cornstarch
• Small bit of water (to make a slurry)

For the Rest of the Dish

• 2 tbsp fresh ginger, grated or minced
• 6 cloves garlic, minced
• 1 bunch scallions, whites and greens separated (whites sliced small; greens cut into matchsticks)
• 1 whole SugarBee apple, grated
• 1 whole SugarBee apple, cut into matchsticks (for topping)
• Brown, white, or black rice, cooked (for serving)

Instructions:

1. Cook rice of choice according to package instructions and keep warm.
2. Marinate the beef: In a bowl, combine sliced flank steak with the neutral oil, cooking sherry, soy sauce, 1 heaping tbsp cornstarch, water, and baking soda. Mix until evenly coated. Let sit for 1 hour.

3. Prep aromatics and scallions: Mince/grate the ginger and garlic. Slice scallion whites small and cut the greens into matchsticks. Grate 1 SugarBee apple.

4. Coat the beef: Add 1/3 cup cornstarch to a shallow bowl. Dredge the marinated beef in the cornstarch and shake off excess.

5. Make the sauce: In a small bowl, whisk together brown sugar, hot water, soy sauce, and gochujang until smooth.
6. Sear the beef: Heat a wok or large skillet over medium-high heat. Add the 1/3 cup neutral oil. When hot, sear the beef in batches (if necessary) in a single layer until browned and crisp at the edges, about 1–2 minutes per side. Remove to a plate. (Don’t crowd the pan.)

7. Build the dish: Carefully pour off excess oil from the pan, leaving about 1–2 tablespoons. Add ginger, garlic, and scallion whites; stir-fry 20–30 seconds until fragrant. Add the grated SugarBee apple and stir-fry 30–60 seconds to soften.
8. Simmer and glaze: Pour in the sauce. Bring to a simmer.
9. Thicken: Stir together 1/2 tbsp cornstarch with a small splash of water to make a slurry. Slowly drizzle into the simmering sauce while stirring until glossy and lightly thickened.
10. Finish: Return the beef to the pan and toss until fully coated and the sauce clings to the meat. Fold in scallion greens and cook 10–20 seconds.
11. Serve: Spoon over rice and top with matchstick SugarBee apple.

Notes

• • Heat control: If the garlic starts to brown too quickly, lower the heat briefly before adding the sauce.
• • Sauce thickness: Add slurry gradually—stop when it’s glossy and coats a spoon.
• • Apple matchsticks: Add right before serving so they stay crisp.