Beef stir-fry with kimchi
- 1 lb 450 g minute steak, cut into stripsminute steaks, cut into strips
- 2 2 garlic clove, thinly slicedgarlic cloves, thinly sliced
- 1 tbsp 1 tbsp fresh ginger, finely grated
- ½ tbsp ½ tbsp coconut oil
- ½ tbsp ½ tbsp sesame oil
- 2 tbsp 2 tbsp
- 2 tsp 2 tsp sesame seeds
- 7 oz. 200 g kimchi, drained
- 2 (1 oz.) 2 (30 g) , sliced diagonally, sliced diagonally
- 3 tbsp 3 tbsp mayonnaise
- 2 tsp 2 tsp sriracha sauce
- Slice the steak against the grain into thin strips. Peel and thinly slice the garlic. Peel and finely grate the ginger.
- Heat the coconut oil and sesame oil in a wok or large frying pan over medium heat. Add the garlic and ginger to the wok and stir until fragrant for about a minute.
- Add the steak strips to the wok and fry for another minute while stirring. Then add the tamari soy sauce and sesame seeds. Simmer until the sauce thickens a little. Turn off the heat and add the drained kimchi. Stir to combine.
- Combine mayonnaise and sriracha in a small bowl.
- Serve the stir-fry with sliced scallions and a drizzle of sriracha mayo.
An easy way to peel ginger is to use the tip of a teaspoon to scrape off the thin skin.
Grating ginger can also be tricky due to its fibrous flesh. Frozen ginger grates very easily!
Minute steaks are thin, tender slices of beef, usually sirloin.
If you increase the servings in this recipe, we recommend frying the steak in batches before adding the tamari.