Korean Beef Stir-Fry
This stir-fry gets its spicy punch from bibimbap sauce, a Korean hot sauce featuring gochujang. The sauce gets a touch of agave for that delicious sweet and spicy flavor combo. We tossed it with local ground beef, broccoli, and carrots and paired it with floral jasmine rice.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Green onion
2 1 oz
Broccoli (Organic)
8 4 oz
Carrot (Organic)
6 3 oz
Protein & more
Ground Beef
1 0.5 lb
Jasmine Rice
1 0.5 cup
Sesame Seeds
1 0.5 tablespoon
Pantry items
Sesame oil
2 1 tablespoon
Tamari
2 1 tablespoon
Spice mix
Bibimbap sauce
Tamari
1/4 0.125 cup
Rice vinegar
1 0.5 tablespoon
Gochuchang
1/4 0.125 teaspoon
Agave
2 1 tablespoon
Minced Ginger
2 1 teaspoon
Minced Garlic
2 1 teaspoon
Prep ahead (optional)
a. ¼” dice yellow onion. b. Chop broccoli into long florets with stem; peel away tough parts of stem. c. Peel carrots; cut in ¼”-thick coins. d. Finely slice green onions. e. Mince garlic.
Instructions
1
Cook jasmine rice:
a. In a medium saucepan over high heat, add jasmine rice, 1½ cups water (¾ cup for 2-person portion), and a pinch of salt.
b. Cover and bring to low boil. Reduce heat to medium; cook, covered, for 18 minutes. Set aside for 5 minutes. Fluff with fork.
2
Cook broccoli and carrots:
a. In a large sauté pan over medium-high heat, add 1-2 tbsp olive oil or sesame oil.
b. Add broccoli (slice into spears with bite-sized florets) and carrots (peel, ¼”-thick coins). Stir-fry 2-3 minutes.
c. Add 2-3 tsp tamari or soy sauce. Continue cooking until vegetables start losing their crunch, about 3-4 more minutes.
d. Remove from pan; set aside covered to continue steaming until desired tenderness is reached.
3
Cook beef:
a. In the same sauté pan over medium-high heat, add 1-2 tbsp olive oil or sesame oil.
b. Add yellow onion (¼” dice) and garlic (mince). Cook until onion is translucent, 2-3 minutes.
c. Add ground beef. Break apart and cook until beef begins to brown, about 3-4 minutes.
d. Add bibimbap sauce. Stir to combine; stir-fry until beef is cooked through, about 7-10 more minutes.
4
Serve:
a. Divide jasmine rice among plates or bowls.
b. Top with Korean beef and vegetable stir-fry.
c. Garnish with green onions (thinly slice) and sesame seeds.
Chef's notes
If your family is cutting back on red meat, this would be equally delicious with pork, chicken, or a vegetarian alternative like tofu or tempeh.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX