• Katherine Arthurs

Korean Beef & Mushroom Bowl with Yum Yum Sauce

If you are looking for a meal to impress...WELL, this is IT! I can't get over the depth of flavors...it's really good. It not only looks so pretty in a bowl but the flavors are crazy good. I mean coconut aminos and tamari are a great blend and then you add ginger and garlic AND honey. It makes a sliky sauce that thickens on its own - perfect for topping the steak with and twirling with noodles. The Yum Yum sauce has a great orange and red color which looks impressive - LIKE you worked really hard on it - BUT you just stirred everything together (simplest sauce ever).

Let's talk beef! For this recipe you have to use a tender cut. One that will melt in your mouth and not be chewy. There is NO need to cut meat that's in a bowl - that's just AWKWARD! I love Hanger Steaks - small flat iron steaks would work...and maybe a flank or skirt. The key is the marinade and slicing - cut them super thin. This will make it easier for your guests to enjoy it all the more.

And before you get started on this recipe. It takes some time to put everything together. So a TIP is - make sure you have all the ingredients out first. Make the Yum Yum sauce first and set aside. Then make the beef marinade and sauce. Being prepared always helps.

Korean Beef & Mushroom Bowl with Yum Yum Sauce

Soy free, dairy free and gluten free. Can be made paleo - without the rice noodles.

1/4 cup tamari

1/3 cup coconut aminos (I like this brand)

2 teaspoon sesame oil

2 garlic cloves, chopped

2 teaspoons fresh ginger, chopped

1 teaspoon honey

2 pounds hanger steak

1 tablespoon coconut oil

1/2 onion, sliced

8 oz sliced mushrooms (portabella's work great)

Rice noodles, cooked according to the package

2 large handfuls fresh spinach

a small bunch of cilantro, chopped

Combine the tamari, coconut aminos, garlic, ginger and honey together in a small bowl. In another bowl, add the steak and 2 tablespoons of the sauce. Turn the steaks so that it coats them and let them sit on the counter. Heat a large sauce pan over medium high heat. Add the coconut oil and melt. When the pan is hot, add the steaks and cook for 3-4 minutes on each side. The time of cooking depends on the thickness of the steaks. I wanted mine medium rare. Flip and cook the same amount of time on the other side. Remove from pan and turn the heat down. Let the steaks rest on a plate.

*While the steaks are cooking, boil the water for the noodles and start cooking them. Make sure to not over cook them. I like to drain them and spray cold water on them to stop the cooking. It also helps them not to form a huge ball of paste that gets stuck to each other.

Add the onions and mushrooms to the pan and saute until soft and brown - about 4 minutes. Add the remaining sauce to the pan and cook for 2 minutes. Turn the heat off. Add the spinach and combine with the rest of the ingredients (you can also add the fresh spinach to the bowl for a fresh crunch instead).

Slice the steaks and then add back into the pan with the onions and mushrooms or add directly to your serving bowls. You may want to reheat them a bit or not - up to you.

To serve, add the noodles to the bowl, top with mushroom, onions and spinach. Lay the cut steak on top. Spoon some of the pan sauce on top. Drizzle Yum Yum Sauce on top. Garnish with cilantro.


Yum Yum Sauce (adapted from Half Baked Harvest's Super Simple Cookbook)

1/2 tahini

1 teaspoon honey

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 pinch of chipotle powder or a teaspoon of hot sauce

pinch of salt

Mix everything together in a small bowl or glass container with a lid. Use to drizzle over the steak, mushrooms and noodles. Keep in the refrigerator for 2 weeks.

Don't have rice noodles? That's fine - make some jasmine rice or add extra vegetables!

Notes about this recipe:

I made it soy and gluten free. If you don't have tamari, use regular soy sauce. If you like egg noodles or udon noodles - use them! If you don't like coconut aminos - use a teriyaki sauce.