Korean Stir Fry

A flavourful sweet-and-savoury mix of beef, cabbage, ginger, tamari and honey and sesame make up this Korean Stir Fry. The perfect 30-minute budget-friendly meal.

Please excuse this video-still used for a photo of this recipe. Updated recipe photos coming soon!

There are so many different kinds of stir fry’s to make, but somehow it can be easy to get trapped in making just one or two recipes. This Korean Stir Fry is such a great way to switch things up using very simple ingredients, including pantry staples you likely already have on hand.

This recipe can be made in about 30 minutes. It’s got plenty of fibre and it’s budget-friendly to boot.

How to Make Korean Stir Fry

You’ll need:

• Brown rice

• Ground beef, or beef strips

• Ginger and garlic

• Olive oil

• Cremini mushrooms (or your favourite mushroom)

• Cabbage slaw or a kale-cabbage slaw (I like to buy it pre-bagged for convenience, but feel free to slice up your own cabbage yourself)

• Tamari or soy sauce

• Honey (or you can use sweet chili sauce)

• Sesame oil

• Sesame seeds

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Korean Stir Fry

A flavourful sweet-and-savoury mix of beef, cabbage, ginger, tamari and honey.

Ingredients

• 3/4 cup brown rice (+ 1.5 cups water for cooking)

• 3 cloves garlic, minced

• 2-inch chunk fresh ginger, minced

• 1 tbsp olive oil

• 1/2lb ground beef, or beef strips

• 3 cups cremini mushrooms, chopped (or use your favourite mushroom)

• 1 bag cabbage coleslaw mix (397g, or about 6-7 cups)

• 2 leaves kale, chopped

• 2-3 tbsp tamari or soy sauce

• 2-3 tbsp honey (or sweet chili sauce)

• 1 tsp sesame oil

• sprinkle red pepper flakes

Instructions

1. Add olive oil to pan and heat over medium. Saute garlic and ginger until fragrant.

2. Add in ground beef, tamari or soy sauce, honey, and red pepper flakes and cook until beef is cooked through, about 10 minutes.

3. Add in kale and coleslaw mix and stir well. Let cook down for another 10 minutes or so until cabbage mixture has shrunk and softened. Adjust taste with additional tamari or honey to your liking.

4. Once beef and cabbage mixture has cooked down, stir in cooked brown rice. Mix in 1 tsp sesame oil.

5. Serve hot with sesame seeds sprinkled on top and a spoonful of kimchi.