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Korean Steak Stir-Fry
with cauliflower rice / kimchi / sesame cucumbers

Active: 30 minTotal: 50 min

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.



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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. 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)
  2. 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)
  3. 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)
  4. Kimchi - Chop kimchi. (Can be done up to 5 days ahead)
  5. 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)


  1. 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.
  2. Remove from heat and stir in kimchi and lime juice. Taste and season with some salt or some more lime juice.
  3. Give cucumbers a stir and season with some salt.
  4. If cauliflower rice was made ahead, reheat in the microwave. (Reserve half for Thursday.)
  5. Serve stir-fry over cauliflower rice. Enjoy with cucumbers on the side.

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This meal has 57 reviews

Really good. Cucumbers weren't my favorite though. I didn't eat it in wraps, I just ate it with rice.

By: Julia
Posted: Apr 28, 2019
Diet: Original

Really liked this. Thought cucumbers were only ok, but I'm not much of a cucumber fan.

By: Christine
Posted: May 07, 2018
Diet: Original

Delicious! Use sriracha instead of the Gochujang. Definately make double the yogurt next time!

By: Shannon
Posted: May 04, 2018
Diet: Original

I 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!

By: Jennifer
Posted: Apr 30, 2018
Diet: Gluten-free

Tasty, 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.

By: Samantha
Posted: Apr 29, 2018
Diet: Original

Needed more lime. Not a lot of flavor

By: Christy
Posted: Apr 24, 2018
Diet: Paleo