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 that was first included in a meal plan in 2018. Tangy sesame cucumbers are a refreshing side for the warm stir-fry.
Ingredients
- Cauliflower, small - 1 head, florets chopped
- Butter - 1 1/2 Tbsp
- 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
- Cucumbers - 12 oz, chopped
- Oil, toasted sesame - 2 tsp
- Vinegar, rice - 2 tsp
- Sesame seeds, white - 1 tsp
- Kimchi (opt) - 1/4 cup, chopped
- Oil, cooking - 1 Tbsp
- Coleslaw mix - 5 oz
- Lime juice - 2 tsp
Nutrition Facts
Prep
- Cauliflower rice - 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.
- Serve stir-fry over cauliflower rice. Enjoy with cucumbers on the side.
Nutrition Facts
Reviews
Ratings
40 reviews
So delicious! I marinated my steak for two days and it came out so flavorful. I accidentally made the steak "tough" because I spaced out and cut the steak with the grain instead of against. Oops. So follow their warning for tender steak bits. The kimichi is a must if you want that great spicy tang in the slaw. However, I personally think the sour cream and gochujang sauce isn't necessary to the dish. 5/5 will make again!
0 HelpfulGetting the cucumbers and steak marinating a day in advance meant that this meal came together relatively quickly. Plus it was yummy - although there was no way all the filling was going to fit in a single tortilla.
0 HelpfulMade onto burrito bowls, added snap peas because I had them and needed to use them up. Easy and tasty
0 Helpful