Korean Beef with Scallions and Wild Rice

I love to make wild rice in large batches and freeze it for easier future meals.

Korean Beef with Scallions and Wild Rice

Recipe by Chef BinksCourse: LunchDifficulty: Easy


Prep time




  • 1 1/2 lbs Lean Skirt Steak

  • 3 Tablespoons Macadamia Nut Oil

  • 1/2 lb Shiitake Mushrooms, Sliced

  • 1/2 Cup Soy Sauce

  • 2 Tablespoons Sesame Oil

  • 2 Tablespoons Truvia

  • 1 1/2 Cups Wild Rice

  • 4 Cloves Garlic, Minced

  • 4 Scallions, Thinly Sliced

  • 1-3 Red Hot Chili Peppers, Dried

  • 2 Large Carrots, Grated


  • Slice beef thinly across the grain into pieces about 3-inches long.
  • Cook the rice in boiling water about 10-13 minutes or until tender. Drain.
  • While rice is cooking, add scallions for flavor. Cook mushrooms in oil in a small skillet until softened, then remove and drain.
  • Add the garlic, scallions and hot peppers to the skillet with the drained mushrooms and cook on high for about 1 minute or until pepper becomes aromatic, then add carrot, soy sauce and Truvia.
  • Sauté steak and mushrooms with garlic.
  • Cook the meat for 2-3 minutes but try not to overcook (as this is usually served on the rare side).
  • Serve rice topped with beef mixture and toss together until mixed.

Recipe Video

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