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!
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
Recipe by Vie at https://getvie.com/2017/12/29/holiday-meal-plan/