As you may have gathered from reading this blog of mine, you’ll know how much I love parties + entertaining. Being a hostess is pretty much one of my favourite things; I wish I could host dinner parties every week (I’m sure hubs feels the exact same way, haha). With that being said, I have never fully excelled in the kitchen. I can bake delicious desserts + with enough time and prep, I can cook something relatively delicious but I will honestly tell you, I am no cook. Unfortunately. My timing is always off. Cooking also seems to be very much laissez-faire and I can’t just taste something + come to the conclusion that I need more marjoram. Also, I don’t even know what that spice is + what it’s supposed to taste like…and how do you really pronounce it?
ANYWAY.
I made a goal for myself to start enjoying myself in the kitchen and while I make a mean grilled cheese + can bake chicken, I definitely need help. Aaaand thank my lucky stars for Chefs Plate! If you’re unfamiliar with Chefs Plate, they are a service that delivers fresh ingredients (and I’m talking farm-fresh ingredients from local Canadian businesses) to your home (in a refrigerated box!) in the exact proportions you need, along with the recipes to create a delicious home-cooked meal. They have a 2-person plan as well as a family-plan + you get to choose the meals you want (from a list of six new recipes weekly). I mean, hello. Could this be more perfect?! Hubs is so thankful for a switch-up from the good ol’ breakfast for dinner routine.
What I love about this terrific (and delicious! and sanity-saving!) service is that it is meal planning DONE and grocery shopping DONE and it is one less thing to make me go absolutely nutty during my personal witching hour (4-6pm aka when is my husband going to be home from work?) and did I mention how deeeeeelicious the meals are?!
And you know what I especially love about Chefs Plate? I love how I get to try ingredients that I otherwise wouldn’t even think of using (or be wayyyy too scared to even attempt!) and there is no food waste. This is a serious win. You all know what I’m talking about here, you all have a jar of that insanely expensive specific spice that you needed for that specific meal and now it’s in the very back of the pantry cupboard all by itself…
ANYWAY.
Today, I am partnering up with Chefs Plate to bring you a delicious recipe for a Korean Steak Stir-Fry. This meal was sooooo good. AND SO EASY TO PREPARE! Like, woah. Here are a few photos from when we made this Korean Steak Stir-Fry dish last week…the full recipe is at the bottom of this post, as well as a special code for you to receive THREE FREE PLATE CREDITS off your first order! Um, jackpot.
Korean Steak Stir-Fry, by Chefs Plate
Ingredients (2-person plan):
10 oz Sirloin Steak Strips
5 1/2 oz Rice
2 Eggs
2 1/2 oz Kimchi (or more if you love this stuff as much as I do!)
4 oz Baby Spinach
1 Zucchini
1 to 2 Carrots (we used one + it was plenty!)
1 1/2 oz Seasoned Rice Vinegar
2 cloves Garlic
1 1/2 oz Gochujang (I have no idea how to pronounce this but it was so yummy!)
1 Pack (which I’m estimating is 1 1/2 teaspoon) of Brown Sugar
2 Pack (which I’m estimating is 1 tablespoon) of Soy Sauce
How To:
1. Cook the Rice:
-In a medium pot, add the rice and 1 1/2 cups of warm water. Season with salt and bring to a boil on high. Cover with a tight fitting lid and reduce heat to medium low.
-Cook for 23 min or until the rice is soft and all the liquid as been absorbed.
-Remove pot from heat and set aside for 5 min. Fluff rice with a fork.
2. Prepare the Ingredients:
-While the rice cooks, wash and dry all produce.
-Peel and grate the arrest/
-Mince the garlic or use a garlic press.
-Thinly slice the zucchini and add it to a medium bowl with the rice vinegar. Toss to coat and set aside to marinate.
3. Cook the Garlic Spinach:
-In a large pan, add 1 tbsp cooking oil over medium high heat.
-When the oil starts to shimmer, add the garlic. Cook for 30 seconds until fragrant.
-Add the baby spinach and stir for 1 min to wilt. Season with salt and remove from pan.
4. Cook the beef and Mix the Sauce:
-In a small bowl, mix the soy sauce, brown sugar, gochujang and 1/4 cup of water.
-In the pan used for the spinach, add 1 tbsp of cooking oil over medium high heat.
-When the oil starts to shimmer, add the sirloin steak strips and the gochujang sauce. Cook for 1 min per side for medium rare (or until the steak reaches 145ºF) or continue cooking to your desired doneness.
-Remove pan from heat.
5. Fry the Eggs:
-In a medium pan (nonstick, if you have one), add 2 tsp of cooking oil over medium heat.
-When the oil starts to shimmer, add the eggs and season with salt. Cook for 1 min for a soft yolk (or until the egg reaches 165ºF) or continue cooking to your desired doneness.
6. Plate and Serve:
-Plate the rice with the garlic spinach, marinated zucchini, carrots, kimchi, egg, steak strips and pan sauce. Stir before serving*.
-Enjoy!
A tip that was shared on our recipe card: *When digging in to the Bibimbap (pronounced bee-bim-bap)–it is customary to stir it all together just before eating to get each flavour in every bite.
Honestly, you guys, this meal was so simple to make + really delicious; even George had a few bites (of the non-spicy bits!) and enjoyed it. The serving sizes are perfect and very generous! I felt like such a pro and I was actually, wait for it, excited to make dinner!! What the what?! Thank you to Chefs Plate for showing me that I can enjoy myself in the kitchen again + win the mama/wife award of the year, haha.
Oh, and another recipe we loved is the Shrimp Linguine; I always shy away from cooking seafood but oh my goodness, this dish was incredible and so easy! I felt fancy from the moment I started cooking to the very minute I plated it for my hubs (and bestie, auntie C! and bubs!) to enjoy.
If you’re interested in trying out Chefs Plate, they are offering the readers of HBXO three free plate credits off your first order using the code #HOLLYBOWMANXO. You can claim your three free plate credits HERE at the top of the page!
This post is in partnership with Chefs Plate, hope you enjoy the recipe!
XO
Soooooo… I am totally trying this next week! Just signed up… Thanks for sharing the experience (and the deal) with your loyal followers! Mike and I get so busy & stressed about what to make… IF I HAVE PHO ONE MORE TIME THIS WEEK :)
axo
Yumm and good for you!!