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Korean Beef Stir-Fry

Korean Beef Stir-Fry

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 to fall 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: 4Prep: 15 minCook: 15 min
Notice

Protein: 61g / %

Carbs: 21g / %

Fat: 46g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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
  • 1/3 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

  1. In a bowl combine the garlic, ginger, coconut aminos, coconut oil, honey, red pepper paste and grated apple; season to taste.
  2. Add the sliced sirloin to the sauce, and toss everything until well coated.
  3. Melt some cooking fat in a skillet over medium-high heat.
  4. Brown the meat in the skillet, reserving the remaining sauce.
  5. Remove the meat; then add the carrots, bell pepper and onion.
  6. Cook until the vegetables are soft and tender, about 4 to 5 minutes.
  7. Bring the meat back to the pan and toss everything together until warmed through.
  8. Serve topped with green onions.
Photo of Ashley Noël

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