Spicy Korean Beef


Yum. Yum. Yummy. This dish really isn’t too spicy, it is more of a savoury flavour, my absolute favourite. If you ever want to come over and make me a piece of peanut butter Ezekiel toast with some raw honey – please, add some raw cheese too! Heavenly! If you are a savoury nut like myself, you must try that combo out. Back to this mouth watering dish, it is almost too simple to taste this good…and such a ground beef dinner saver! Do you ever pull out some frozen ground beef and think, I really don’t feel like hamburgers or tacos. What else can I do with this? (and no, not hamburger helper hah.) Make a dish of my Spicy Korean Beef!


This Korean beef dish would go splendidly with my cauliflower rice, or even some sautéed kale or some fresh coleslaw (I think I may just make a coleslaw to pair up with this dish) a crunchy fresh side would compliment this savoury, buttery dish perfectly. You could very easily have the ingredients for this dish on an everyday basis, so most likely there wont have to be a last minute dash to the grocery store.

I hope you enjoy!



Spicy Korean Beef
Serves 2
Quick and easy spicy and savoury beef dish.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
  1. 1lb grass fed, traditionally raised beef
  2. 2 tbsp. ghee (clarified butter) or coconut oil
  3. 1/4 of an onion thinly sliced
  4. 2 large cloves minced garlic
  5. 1 1/2 tbsp. grated fresh ginger
  6. 1/4 cup raw honey
  7. 4 tbsp. coconut aminos or tamari
  8. 1 tbsp. unrefined, cold pressed virgin sesame oil
  9. 1 tsp. crushed red pepper flakes
  10. 1/4 tsp. ground coriander
  11. 1/2 tsp. lime juice
  12. 1 small carrot
  13. 2 green onions
  14. 1 cup cashews
  15. 1/4 tsp. cayenne
  16. 1 tbsp. maple syrup or raw honey
  1. Put one cup of cashews into a bowl and cover with water to soak for 2hrs or 20minutes if you need them sooner.
  2. Set the heat in a small pan to medium and add in a little ghee or coconut oil and your cashews
  3. stir for 2-3minutes and add in 1 tbsp. of honey or maple syrup and combine.
  4. Let sit on medium heat for just over 5 minutes stirring occasionally till nuts are lightly fragrant or browned.
  5. Transfer to a dish to let them cool and become crunchy, they will be chewy straight off the heat.
  1. Place a sauce pan on medium heat and add your ghee or coconut oil
  2. Mince your garlic, thinly slice your onion and add it to the pot and stir for about 2 minutes
  3. Grate your ginger into the pot and stir for another 2 minutes
  4. Turn down your stove to medium low if necessary, you don't want to burn the garlic or onion
  5. Add in your honey, tamari or coconut aminos, sesame oil and combine until the honey gets frothy.
  6. Add your beef and gently break apart and coat in the sauce.
  7. Sautee your beef on medium stirring occasionally for about 15minutes
  8. Add in red pepper flakes, coriander and lime juice and let sautee another 10 minutes or until the sauce thickens and melts into the beef, transfer to a serving bowl
  9. Thinly slice your green onion and stir them into the beef
  10. Matchstick your carrots and lay onto beef for garnish
  11. Sprinkle the beef with the cooled cashews and serve.
  1. You can sub the fresh ginger for ginger powder if you don't have fresh
  2. This can serve two people for dinner on its own, or 4 with more sides
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