• Katherine Arthurs

Quick Gochujang Chili Beef Stir Fry with Basil

Gochujang chili sauce with fresh garlic + ginger is so good. I loved garnishing it with fresh basil - such an unexpected flavor, but totally necessary to have. The tapioca helps make the sauce stick to the beef + makes the sauce a thick sauce - which is perfect in this quick stir fry.

We had a fake-out take-out dinner the other night with the Kid Loving Beef Pot Stickers with Ginger Sauce and Vegetarian Hoisin Lo Mein Noodles and this quick stir fry.

Even though our schedule has changed recently, I still enjoy quick weeknight meals that come together with few ingredients, taste great + everyone at the dinner table enjoys.

This is one of those meals. I cooked it in less than 10 minutes. Add it to your weeknight rotation. It's a good one.

Don't have ground beef? Ground Chicken would be great!

Quick Gochujang Chili Beef Stir Fry

1 teaspoon sesame oil

1 lb. ground beef

1/2 onion, sliced

2 tablespoons coconut aminos

1 teaspoon brown sugar

1/2 teaspoon tapioca powder

3 heaping tablespoons of Gochujang Chili Sauce

1 tablespoon fresh ginger, chopped finely

1 tablespoon garlic, chopped finely

1-2 carrots, peeled

1 handful fresh basil, roughly chopped

optional: hot sauce

In a heavy duty pan heated over medium high heat, add the sesame oil. When the pan is hot add the ground beef + onions. Stir occasionally + cook until all the ground beef is cooked through + no longer pink.

Meanwhile, mix the sauce together in a small bowl. Add the coconut aminos, brown sugar, tapioca, chili sauce, ginger + garlic. Mix with a spoon + set a side.

When the ground beef is finished cooking, add the peeled carrots + the mixed chili sauce. Toss to coat + combine everything.

Serve with jasmine rice + garnish with fresh basil. We loved some hot sauce on the side.