MAIN Ginger Beef with Kimchi
Prep
Cook
Total
Yield 4-6 servings
There’s a local Thai restaurant that we go to often as a family and they make the best Ginger Beef. They make their own in-house pickle, too, but I’m offering up the idea of adding kimchi as both a time-saver and gut-friendly option if you’ve been having trouble with building up your immunity lately. Make sure to find a bottle of kimchi that suits your preferred spice level!
This dish is quick, fresh-tasting and great as a cold lunch option, too!
Ingredients
1-2 lbs steak, frozen for 30 minutes then sliced thinly *London broil and sirloin are great choices
2 Tbsp coconut oil
3 Tbsp fresh ginger, cut into julienne
2 carrots, sliced into thin rounds or shredded
2 cloves garlic
1 yellow onion, sliced into slivers
2 Tbsp balsamic vinegar
2 Tbsp honey, agave or sugar
1 Tbsp gluten-free soy sauce
½ bunch cilantro, rinsed and chopped
1 pkg kimchi
Instructions
- Begin by placing steak in the freezer for 30 minutes and remove. Slice thinly into strips, making sure to cut against the grain of the steak (usually crosswise).
- Heat a large skillet over high heat and add coconut oil.
- Once the oil is hot, add steak (in batches if needed to avoid crowding the pan).
- Sauté for 2 minutes then remove. Steak should not be fully cooked at this point.
- Remove steak to a bowl to rest and collect juices.
- To the hot skillet, replenish with oil as needed and add ginger, carrots, garlic and yellow onion. Sauté until softened, about 5 minutes, stirring often.
- Add beef and juices back to the skillet and pour in balsamic, honey and soy sauce. Toss together and reheat beef.
- Remove from heat, toss with cilantro and serve Ginger Beef topped with kimchi.
Courses Dinner
Cuisine Thai
Recipe by Vie at https://getvie.com/2017/12/29/holiday-meal-plan/