Spicy Korean Beef and Cabbage Stir-Fry Bowls

Tender strips of flank steak quickly seared with crisp napa cabbage, sweet red bell pepper, and scallions in a fiery garlic-sesame sauce.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 2
• Cuisine: Korean
• Difficulty: Easy
• Cost: $9.50/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Calorie
• Low-Carb

Tags

• stir-fry
• quick
• healthy
• spicy
• savory

Ingredients

• 0.75 pound flank steak (sliced thin against the grain)
• 1 tablespoon avocado oil
• 3 cup napa cabbage (thinly shredded)
• 1 red bell pepper (medium, thinly sliced)
• 3 green onions (cut into 1-inch batons)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon mirin
• 1 tablespoon gochugaru
• 1 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds

Instructions

1. In a small bowl, whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon mirin, 1 tablespoon gochugaru, and 1 teaspoon toasted sesame oil to create the seasoning sauce.
2. Heat 1/2 tablespoon avocado oil in a large skillet or wok over high heat until shimmering. Add the sliced flank steak in a single layer and sear without moving for 2 minutes to develop browned edges. Flip and cook for 1 additional minute, then transfer the beef to a clean plate.
3. Add the remaining 1/2 tablespoon avocado oil to the hot skillet. Add 3 cloves minced garlic and 1 tablespoon minced ginger, stirring constantly for 30 seconds until fragrant.
4. Toss in 3 cups shredded napa cabbage, 1 sliced red bell pepper, and 3 cut green onions. Stir-fry vigorously over high heat for 3 minutes until the vegetables are tender-crisp.
5. Return the cooked flank steak and any resting juices back to the skillet. Pour in the prepared seasoning sauce and toss everything together for 1 to 2 minutes until glossy and heated through.
6. Divide the hot stir-fry evenly between two lunch bowls and garnish with 1 teaspoon toasted sesame seeds if desired.

Notes

Packs well for work lunches; store in an airtight container for up to 3 days and reheat in the microwave for 90 seconds.

Nutrition (per serving)

• Calories: 430
• Protein: 43 g
• Carbohydrates: 19.5 g
• Fat: 21.3 g
• Fiber: 5.1 g
• Sodium: 709 mg
• Saturated Fat: 5.3 g
• Sugar: 11.1 g
• Cholesterol: 114 mg