2 Large Steaks Thinly Sliced or 1 Package of Stir Fry Beef
1 Small White Onion
½ of a Head of Cauliflower
10 Asparagus Spears
10 White Mushrooms
1 Red Pepper
1 - 355 ml Bottle of VH Korean BBQ Stir Fry Sauce
2 Cups of Prepared Rice or Rice Noodle
Marinate the beef in ½ of a cup of Korean BBQ Sauce, for at least 1 hour or if you have time, in the fridge overnight. (If you're in a rush you can skip the marinating and just add the whole bottle of Korean Bbq at the end)
Dice, then set aside the onion, cauliflower, asparagus, mushrooms, red pepper and carrots.
In a large frying pan or Wok over medium/high heat, sear the beef until ¾ of the way cooked. Turn the heat down to medium, then add the chopped vegetables.
Add the rest of the bottle of korean bbq stir fry sauce. Mix until well combined, then let simmer for 5- 10 minutes.
Serve on top of the prepared rice or rice noodle.
This Korean BBQ Beef Vegetable Stir Fry serves Four People.
Recipe by Officially Gluten Free at https://www.officiallyglutenfree.com/korean-bbq-beef-vegetable-stir-fry/