Sweet & sour vegan Korean beef is so easy to make, you literary need one pan !! This was inspired by Erin Ireland for recipe you can check out Lord Byron’s website for a full list of ingredients and cooking details.
I tweaked this recipe a bit to add portobello mushrooms because they are in season and I love them. I also added way more ginger than the recipe calls. You can never have too much ginger!
To make the sauce:
2 tbsp ginger
1 tbsp maple syrup
1 tbsp sesame oil
1/4 cup gf soya sauce
1 tsp of chilli flakes
The dish is served with side of rice and I garnished it with cilantro + sesame seeds. You can also try fresh green onion, or lemon grass…You have endless options with this recipe. Oh and don’t forget your chopsticks!!
I pair this dish with a gluten free & alcohol free beer. My favourite is an Austrian beer called : die BIO Weisse. Another beer which will match perfectly and it’s gf and af is Omission and you can find that in all LCBO stores (liquor stores) across North America.
SO DELICIOUS and EASY to make!!!
-Check my insta feed for more step-by-step cooking instructions for this recipe-