Gluten Free Korean Beef Stir Fry

This gluten free korean beef stir fry is an easy week day meal to satisfy everyone. And looking to switch up the classic dishes in the weekly rotation? Look no further because this stir fry does the trick every week and fulfills that takeout craving!

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This dish requires minimal ingredients and can be adapted easily with substitutions. Many times I make this gluten free korean beef stir fry with different vegetables that I have on hand. Since I like to shop locally, I tend to buy more produce that are seasonal but the vegetables I used in this recipe I can find in my grocery store all year round.

SO… what ingredients will you need?

• Ground beef: The best flavor here is with the beef, but feel free to use any ground meat or plant based option such as tofu. I used organic, grass fed 90/10 beef in this recipe.
• Rice: any rice or (cauliflower rice for a paleo option) can be used in this recipe. I used jasmine rice, as it is one of my favorite rices to pair with Asian inspired dishes.
• Ginger and Garlic: these are my two main spices. I use freshly minced garlic and grated ginger.
• Coconut aminos: this is a great gluten-free and soy-free substitution to soy sauce. However, if you want to use soy sauce, reduced sodium soy sauce or tamari, feel free to replace it here 1:1.
• Rice vinegar: I tend to always have this around since it lasts long in the fridge and I do not use a lot of it at once. I recommend using it but you could replace with white vinegar or apple cider vinegar, however it will have a slightly different taste. You can also remove it completely, but again, it will result in a different flavor.
• Sesame seed oil: I love the aroma that sesame seed oil brings out and how the kitchen smells when cooking with it. If you do not have sesame oil, you can use whichever liquid oil you have on hand. If you aren’t using sesame seed oil, I do recommend at least adding the optional topping of whole sesame seeds.
• Vegetables: I used a mix of bok choy, green cabbage, shredded carrots and mushrooms

Check out other weekday meals:

• Healthy General Tso’s Chicken
• Crockpot Salsa Chicken Tacos
• Asian BBQ Salmon
• Harissa Beef Burgers

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Now, are you ready to make gluten free Korean beef stir fry?

Gluten Free Korean Beef Stir Fry

Natalie Mitchell

This easy weekday dinner is gluten free, dairy free and delicious. A perfect meal in less than 30 minutes!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Servings 4 servings

Equipment

• Saute Pan

Ingredients

  

1x2x3x

• 3 cups cooked jasmine rice
• 4 cups bok choy chopped
• 1 cup carrots shredded
• 1 cup mushrooms sliced
• 2 cups green cabbage chopped
• 1 lb. ground beef
• 2/3 cup coconut aminos
• 2 tbsp rice vinegar
• 2 tbsp sesame seed oil
• 1 inch grated ginger
• 1 tbsp minced garlic
• 1 tsp onion powder
• 1 tsp turmeric optional
• salt and pepper to taste
• toppings: sesame seeds, sriracha, chopped green onion optional

Instructions

 

• Start up cooking your rice according to package instructions and set aside
• Make the sauce: mix together coconut aminos, rice vinegar, grated ginger, minced garlic, onion powder, turmeric, black pepper and salt together.
• Use 1 tbsp. of the sesame seed oil to heat a skillet over medium. Add ground beef and let sit on one side until it starts to brown. Once there is a brown, start to flip the beef over and chop to dice into finer pieces. Cook until almost all pink is gone (see note)
• Remove meat from pan (or use a different pan) to saute veggies. Add the last 1 tbsp. of sesame seed oil to the pan to heat up on medium heat. Add bok choy, cabbage, carrots and mushrooms into the pan and cook for 5-6 minutes, stirring occasionally.
• Add sauce in the pan with the veggies and cook for another 2-3 minutes. Then reduce to low-med and add the ground beef and stir to mix together. Let cook for another 1-2 minutes.
• Add toppings! This is optional but highly recommended. I used sesame seeds and green onion.

Notes

1. if you are not mixing together the beef and the vegetables, cook meat until fully browned all around and add 1/3 of the sauce to the meat while cooking
2. Soy sauce or tamari can be replaced 1:1 for the coconut aminos
3. To make this Whole 30 or Paleo, use cauliflower rice

Keyword asian inspired meals, beef stir fry, dairy free, easy dinner, gluten free, gluten free korean beef, healthy stir fry, korean beef stir fry

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