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

Active: 30 Total: 50
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.
Tags

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower, small - 1 head, florets chopped
  • Butter - 1 1/2 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
Sesame Cucumbers:
  • Cucumbers - 12 oz, chopped
  • Oil, toasted sesame - 2 tsp
  • Vinegar, rice - 2 tsp
  • Sesame seeds, white - 1 tsp
Korean Steak Stir-Fry:
  • Kimchi (opt) - 1/4 cup, chopped
  • Oil, cooking - 1 Tbsp
  • Coleslaw mix - 5 oz
  • Lime juice - 2 tsp

Nutrition Facts

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Prep

  1. 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)
  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)

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Make

  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.
  5. Serve stir-fry over cauliflower rice. Enjoy with cucumbers on the side.

Nutrition Facts

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Reviews

Ratings

Original (58)
Gluten-free (1)
Paleo (3)
Vegetarian (12)

42 reviews

Loved this meal. We marinaded the steak for 24 hours. My husband mixed the rice, meat and cucumber together in the wok so the cooking liquid from the meat got mixed into the rice. It was super tasty!

By: Kayla
Posted: Jan 16, 2021
Diet: Original
0 Helpful

Yummy!

By: Taylor
Posted: Jan 11, 2021
Diet: Original
0 Helpful

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!

By: Gabriela
Posted: Jul 25, 2019
Diet: Original
0 Helpful

Getting 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.

By: Jenna
Posted: Jun 11, 2019
Diet: Original
0 Helpful

i really liked the flavors but the meat came up hard and chewy.

By: andres
Posted: May 14, 2019
Diet: Original
0 Helpful

Absolutely fantastic! I'd eat this every week. Easy and yummy and filling!

By: Jenna
Posted: May 02, 2019
Diet: Original
0 Helpful