MAIN  Ginger Beef with Kimchi




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


Courses Dinner

Cuisine Thai

Recipe by Vie at