Gluten Free Korean Beef Stir Fry
This easy weekday dinner is gluten free, dairy free and delicious. A perfect meal in less than 30 minutes!
Equipment
- Saute Pan
Ingredients
- 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
- 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
- Soy sauce or tamari can be replaced 1:1 for the coconut aminos
- To make this Whole 30 or Paleo, use cauliflower rice
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!
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