Paleo Spicy Korean-Style Stir-Fried Beef
Why This Recipe Works
We set out to create a simple beef stir-fry inspired by the flavors of kimchi, a traditional Korean dish of spicy fermented vegetables. Store-bought kimchi often contains preservatives that aren't paleo, so we re-created the flavor using a few potent ingredients: fish sauce, coconut aminos (a common paleo replacement for soy sauce), lime juice, scallions, garlic, ginger, and a generous amount of red pepper flakes. Cabbage and carrots, which are typical ingredients in kimchi, made a perfect slate for the intense flavors. With our flavor profile down, we turned to the beef. Flank steak is the classic choice for beef stir-fry because it's quick-cooking and has great meaty depth. We cut the meat against the grain into thin strips to ensure that it would be tender and easy to eat. We found that freezing the beef for at least 15 minutes made it easier to cut into wide, flat slices that would cook quickly and brown nicely. To encourage deep, flavorful browning, we cooked the steak over high heat in two batches.