This Korean stir fry takes your average stir fry dish to the next level! The sauce alone is so good that I usually frozen veggies with this as a short cut! You can certainly use fresh veggies instead, but I always try to find time savers anywhere I can without scarfing taste and flavor.
This one dish wonder (who doesn’t love a one dish meal?!?) is perfect for any weeknight meal as it comes together in no time at all! You could easily leave out a few of the ingredients to make it Whole 30, such as the honey. Make sure you check your labels with the chili paste as well!
Ingredients:
1 lb flank steak or top round steak
2 packages of frozen stir fry veggies (or desired fresh veggies, such as snap peas, broccoli, red peppers, carrots, celery)
2 Tbsp of Coconut Aminos
1 Tbsp Sesame Oil
1 Tbsp Chili Paste
1 Tbsp of Honey (optional)
1 tsp Red Pepper Flakes
1 tsp salt
1/4 tsp of ginger
1 tsp garlic powder
1 tsp almond butter
Scallions for toppings
Directions:
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Cut your steak or meat in desired sizes. I like to cube mine into 1.5 inch cuts
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In a cast iron or grill pan, sear meat for 5-7 minutes on each side until cooked through
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Remove steak from heat and allow to set on a plate for later
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Add frozen veggies or fresh – whatever you decide. If you are using frozen veggies it may create more liquid than if you are just using fresh. Depending on your preference, you may want to dump some water.
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Let them cook for about 10 minutes (or until fully cooked)
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Turn your heat down to low if it was above
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Add the coconut aminos, sesame oil, chili paste, honey, and seasonings
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Make a little whole in the center of the veggies and add the almond butter to it. Utilize the liquid that the veggies released to thin your almond butter and create a sauce.
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Mix this all together until you have desired consistency. You can add some coconut aminos if it is too thick for your liking.
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Add the steak back in and let all the flavors come together for 2 minutes
- Serve with zucchini noodles or cauliflower rice