Korean Steak Stir-Fry
with cauliflower rice / kimchi / sesame cucumbers
Kimchi and a sweet and savory steak marinade give this stir-fry layers of unexpected flavor in a simple, fast weeknight meal. Tangy sesame cucumbers are a refreshing side for the warm stir-fry.
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Ingredients
Cauliflower Rice (enough for 2 nights):
- Cauliflower florets - 24 oz
- Butter - 2 Tbsp
Korean Marinated Steak:
- Garlic - 2 cloves, chopped
- Ginger, fresh - 1 tsp, grated
- Honey - 1 Tbsp
- Vinegar, rice - 1 Tbsp
- Bragg's / coconut aminos - 2 Tbsp
- Hot sauce - 1/2 tsp
- Beef, boneless skirt steak - 1 lb, thinly sliced
Korean Steak Stir-Fry:
- Kimchi (opt) - 1/4 cup, chopped
- Oil, cooking - 1 Tbsp
- Coleslaw mix - 5 oz
- Lime juice - 2 tsp
Sesame Cucumbers:
- Cucumbers - 12 oz, chopped
- Oil, toasted sesame - 2 tsp
- Vinegar, rice - 2 tsp
- Sesame seeds, white - 1 tsp
Nutrition Facts
Amount Per Serving
Calories
322
Just a moment...
% Daily Value
Total Fat
19g
29%
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Saturated Fat
6g
30%
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Trans Fat
< 1g
Just a moment...
Cholesterol
72mg
24%
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Sodium
415mg
17%
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Total Carbohydrate
15g
5%
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Dietary Fiber
3g
13%
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Sugars
9g
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Protein
26g
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Prep
- Cauliflower rice - This makes enough for Thursday. Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 4 days ahead)
- Make marinade - Chop garlic and grate ginger. Combine with honey, vinegar (portion for steak), aminos, and hot sauce. (Can be done up to 5 days ahead)
- Steak - Slice steak against the grain (i.e., perpendicular to the fibers to prevent toughness). Add marinade and marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
- Kimchi - Chop kimchi. (Can be done up to 5 days ahead)
- Marinate cucumbers - Chop cucumbers. Toss with toasted sesame oil, vinegar (portion for cucumbers), and sesame seeds. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
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Make
- Heat a wok with cooking oil over medium-high heat. Add coleslaw mix and steak (with marinade) and saute until marinade has coated steak and steak is cooked through, ~5 minutes.
- Remove from heat and stir in kimchi and lime juice. Taste and season with some salt or some more lime juice.
- Give cucumbers a stir and season with some salt.
- If cauliflower rice was made ahead, reheat in the microwave. (Reserve half for Thursday.)
- Serve stir-fry over cauliflower rice. Enjoy with cucumbers on the side.
Nutrition Facts
Amount Per Serving
Calories
322
Just a moment...
% Daily Value
Total Fat
19g
29%
Just a moment...
Saturated Fat
6g
30%
Just a moment...
Trans Fat
< 1g
Just a moment...
Cholesterol
72mg
24%
Just a moment...
Sodium
415mg
17%
Just a moment...
Total Carbohydrate
15g
5%
Just a moment...
Dietary Fiber
3g
13%
Just a moment...
Sugars
9g
Just a moment...
Protein
26g
Just a moment...
Reviews
Ratings
57 reviews
Really good. Cucumbers weren't my favorite though. I didn't eat it in wraps, I just ate it with rice.
0 HelpfulDelicious! Use sriracha instead of the Gochujang. Definately make double the yogurt next time!
0 HelpfulI added a little extra brown sugar to the marinade, and cooked it down to a syrupy sauce once the steak was done. This meal was delicious & another favorite!
0 HelpfulTasty, tender steak and great slaw! I used double the kimchi, double the cilantro and threw in some scallions I had on hand. This could work as a rice bowl, too. Will definitely become part of my regular rotation.
0 Helpful