Korean Beef Stirfry
4
Servings:
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Korean Beef Stirfry Servings: |
- 3 cloves garlic finely chopped
- 1 tsp fresh ginger grated
- 1 onion thinly sliced
- 2 Tbsp coconut aminos
- 1 pinch sea salt
- 1/2 tsp fish sauce
- 500 g beef steak thinly sliced
- 1 zucchini (courgette) sliced
- 1 red capsicum (pepper) thinly sliced
- 1 cup snowpeas (mange-touts) sliced on the diagonal
- 1 Tbsp olive oil
- Combine the garlic, ginger, onion, coconut aminos, salt, and fish sauce and mix well to combine.
- Add the beef slices and set aside for 20 minutes to marinade.
- Drain the beef and stir fry in batches until almost cooked through.
- Return the beef and left over marinade to the frypan and add the remaining vegetables.
- Stir fry for 1-2 minutes until the vegetables are heated through.
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