Korean beef bowls are all the rage in the Paleo scene, and for good reasons too. They have few yet healthy ingredients, they are naturally free from gluten and dairy, and they taste simply amazing with generous amounts of fresh ginger and spicy red pepper paste.
And let's not forget that they are fork-ready in less than 30 minutes! But the bowl? Well, love it or hate it, the bowl is here to stay, and it is destined for more than just Paleo granola. In this case, we are filling it to the brim (plates work equally well) with our Korean beef stir-fry.
You are going to love this Asian-inspired recipe, and we are so certain about this that we suggest doubling the amount of beef sirloin on your shopping list. Bump that number up to 4 lbs. of the best meat you can afford, and you will be dining well all week, or at least your freezer will be stocked with leftovers and freezers like that, we think.
If you are really undecided about the quantity, know that you can make the best beef sirloin with fresh herb marinade with any additional sirloin steaks. It is always a good idea to have a fail-proof recipe for falling back on; this is one of them.
Cooking at home always beats take-out in terms of quality, so stock up on those kitchen staples and create a dining-out-at-home experience every day of the week.
Korean Beef Stir-Fry Recipe
Serves: 4 Prep: 15 min Cook: 15 min
Ingredients
- 2 lbs. beef sirloin, sliced
- 2 carrots, thinly sliced
- 1 bell pepper, thinly sliced
- 1 onion, sliced
- 1 apple, grated
- 2 garlic cloves, minced
- 1 thumb-sized piece of fresh ginger, minced
- ⅓ cup coconut aminos
- 2 tbsp. coconut oil, melted
- 2 tsp. raw honey
- 1 - 2 tbsp. red pepper paste
- 1 green onion, sliced, to garnish
- Cooking fat
- Sea salt and freshly ground black pepper
Preparation
- In a bowl, combine the garlic, ginger, coconut aminos, coconut oil, honey, red pepper paste, and grated apple; season to taste.
- Add the sliced sirloin to the sauce, and toss everything until well-coated.
- Melt some cooking fat in a skillet over medium-high heat.
- Brown, the meat in the skillet, reserving the remaining sauce.
- Remove the meat; then add the carrots, bell pepper, and onion.
- Cook until the vegetables are soft and tender, about 4 to 5 minutes.
- Bring the meat back to the pan and toss everything together until warmed through.
- Serve topped with green onions.
📖 Recipe
Korean Beef Stir-Fry Recipe
Ingredients
- 2 lbs. beef sirloin sliced
- 2 carrots thinly sliced
- 1 bell pepper thinly sliced
- 1 onion sliced
- 1 apple grated
- 2 garlic cloves minced
- 1 thumb-sized piece fresh ginger minced
- ⅓ cup coconut aminos
- 2 tbsp. coconut oil melted
- 2 tsp. raw honey
- 1 - 2 tbsp. red pepper paste
- 1 green onion sliced, to garnish
- Cooking fat
- Sea salt and freshly ground black pepper
Instructions
- In a bowl, combine the garlic, ginger, coconut aminos, coconut oil, honey, red pepper paste, and grated apple; season to taste.1 apple, 2 garlic cloves, 1 thumb-sized piece fresh ginger, ⅓ cup coconut aminos, 2 tbsp. coconut oil, 2 tsp. raw honey, 1 - 2 tbsp. red pepper paste, Sea salt and freshly ground black pepper
- Add the sliced sirloin to the sauce, and toss everything until well-coated.2 lbs. beef sirloin
- Melt some cooking fat in a skillet over medium-high heat.Cooking fat
- Brown, the meat in the skillet, reserving the remaining sauce.
- Remove the meat; then add the carrots, bell pepper, and onion.2 carrots, 1 bell pepper, 1 onion
- Cook until the vegetables are soft and tender, about 4 to 5 minutes.
- Bring the meat back to the pan and toss everything together until warmed through.
- Serve topped with green onions.1 green onion
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