Gluten Free Korean BBQ Beef Vegetable Stir Fry
Korean BBQ Beef Vegetable Stir Fry
This Gluten Free Korean BBQ Beef Vegetable Stir Fry is made with Tender Marinated Beef and my Favorite Mix of Stir Fried Vegetables. One of the best things about stir fry’s is that so many things go well in them. So it’s a great way to use up what vegetables you have in the fridge.  I used VH Korean BBQ Stir Fry Sauce which is a Tangy Asian Sauce with hint of Sesame and Ginger and it’s labeled Gluten Free. I’m glad I found it because it’s so easy to throw together and my family loved it. it really made dinner time so stress free.
If you’re looking for another Delicious and Super Easy Beef Recipe, then try this Gluten Free Beef Stew recipe. It’s another easy way to make sure your family gets a healthy Dinner. It can be make ahead of time with a slow cooker which makes this recipe even easier.
Gluten Free Korean BBQ Beef Vegetable Stir Fry
IngredientsÂ
2 Large Steaks Thinly Sliced or 1 Package of Stir Fry Beef
1 Small White Onion
1/2 of a Head of Cauliflower
10 Asparagus Spears
10 White Mushrooms
1 Red Pepper
2 Carrots
1 – 355 ml Bottle of VH Korean BBQ Stir Fry Sauce
2 Cups of Prepared Rice or Rice Noodle
Directions
1. Marinate the beef in 1/2 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)
2. Dice, then set aside the onion, cauliflower, asparagus, mushrooms, red pepper and carrots.
3. In a large frying pan or Wok over medium/high heat, sear the beef until 3/4 of the way cooked. Turn the heat down to medium, then add the chopped vegetables.
4. Add the rest of the bottle of korean bbq stir fry sauce. Mix until well combined, then let simmer for 5- 10 minutes.
5. Serve on top of the prepared rice or rice noodle.
This Korean BBQ Beef Vegetable Stir Fry serves Four People.
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If you liked this recipe for Gluten Free Korean BBQ Beef Vegetable Stir Fry , then you may also like these recipes:
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- 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
- 2 Carrots
- 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.
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