Beef and Coconut Rice Spiced Beef Stir-Fry with Creamy Coconut Rice Ingredients: For the Coconut Rice: 1 cup jasmine rice, rinsed 1 cup coconut milk (full fat) 1 cup water 1/2 teaspoon salt Optional: 1 tablespoon shredded coconut, toasted For the Beef: 1 lb (450g) flank steak or sirloin, thinly sliced 2 tablespoons soy sauce 1 tablespoon lime juice 1 tablespoon brown sugar or coconut sugar 2 cloves garlic, minced 1 teaspoon grated ginger 1/2 teaspoon crushed red pepper flakes (optional) 1 tablespoon sesame oil or vegetable oil 1/2 onion, thinly sliced 1 red bell pepper, thinly sliced 2 green onions, chopped Optional garnish: cilantro, lime wedges, sesame seeds Directions: In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15–18 minutes or until rice is tender and liquid is absorbed. Fluff with a fork and cover to keep warm. In a bowl, mix sliced beef with soy sauce, lime juice, sugar, garlic, ginger, and red pepper flakes. Marinate for at least 15 minutes. Heat oil in a large skillet or wok over high heat. Add beef in batches and stir-fry for 2–3 minutes until browned. Remove and set aside. In the same pan, stir-fry onions and bell peppers for 2–3 minutes until just tender. Return beef to the pan and toss with vegetables to combine. Serve hot beef stir-fry over a bed of coconut rice. Garnish with green onions, cilantro, lime wedges, or sesame seeds as desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 480 kcal | Servings: 4 servings #beefandcoconutrice #asiandinner #coconutrice #stirfryrecipe #beefstirfry #glutenfreedinner #tropicalflavor #easyweeknightmeal #jasminecoconutrice #beefbowls #comfortfoodrecipes #sweetandsavory #coconutlover #easyasiandinner #limegingerbeef #quickdinnerideas #spicybeefrice #ricebowlrecipe #fusioncooking #homemadeflavor Sautéed spiced beef over fluffy coconut rice? YES PLEASE This bowl is full of bold flavor and comforting textures!

Korean Chicken with Gochujang and Vegetables Spicy Korean Chicken Stir-Fry with Gochujang and Colorful Veggies Ingredients: 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 2 tablespoons gochujang (Korean red chili paste) 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 tablespoon honey 3 cloves garlic, minced 1 teaspoon grated fresh ginger 1 tablespoon vegetable oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 zucchini, halved lengthwise and sliced 1 cup broccoli florets 2 green onions, chopped 1 tablespoon sesame seeds Cooked white rice, for serving Directions: In a bowl, mix gochujang, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger until well combined. Add the chicken to the bowl and toss to coat evenly. Let marinate for at least 20 minutes. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 6-8 minutes until browned and cooked through. Add the bell peppers, zucchini, and broccoli. Stir-fry for another 4-5 minutes until the vegetables are crisp-tender. Sprinkle with chopped green onions and sesame seeds. Serve hot over a bed of steamed rice. Prep Time: 20 minutes (plus marinating) | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 390 kcal | Servings: 4 servings #koreanchicken #gochujang #spicystirfry #koreanflavors #asianinspired #easyweeknightdinner #glutenfreerecipe #homemadeasian #chickenthighs #quickmeals #mealprepideas #wokrecipes #savoryandspicy #dinnerideas #colorfulveggies #chickenlovers #spicyfoodlover #vegetableloaded #comfortfoodrecipes #ricebowl Bold, spicy, and colorful! This Korean Chicken with Gochujang and Vegetables is a quick stir-fry dream come true Ready in 30 minutes and packed with flavor!

Ginger Chicken Stir-Fry Zesty Ginger Chicken Stir-Fry with Colorful Veggies Ingredients: 1 lb (450g) boneless, skinless chicken breast, thinly sliced 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon cornstarch 2 tablespoons vegetable oil 1 tablespoon sesame oil 1-inch piece fresh ginger, grated 2 garlic cloves, minced 1 red bell pepper, sliced 1 cup broccoli florets 1 carrot, julienned 2 green onions, sliced 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 2 tablespoons water Salt and pepper to taste Sesame seeds, for garnish Steamed rice, for serving Directions: In a bowl, combine the chicken, soy sauce, rice vinegar, and cornstarch. Mix well and let marinate for 10–15 minutes. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5–6 minutes. Remove and set aside. Add sesame oil to the same pan. Add grated ginger and garlic, and stir-fry for 30 seconds until fragrant. Add the bell pepper, broccoli, and carrot. Stir-fry for 3–4 minutes until crisp-tender. Return the chicken to the pan. Stir in oyster sauce, hoisin sauce, and water. Toss everything together until well-coated and heated through. Season with salt and pepper to taste. Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 330 kcal | Servings: 4 servings #stirfryrecipes #gingerchicken #easyasianrecipes #quickdinners #healthymeals #chickenstirfry #weeknightdinner #glutenfreedinner #colorfulveggies #asianinspired #homecooking #flavorfuldishes #spicychicken #mealprepideas #lowfatrecipes #chinesefoodathome #lightdinner #veggielover #riceandchicken #gingerglazed Whip up this quick and zesty Ginger Chicken Stir-Fry tonight! Packed with fresh veggies and bold flavor, it’s your new go-to weeknight wonder!

Seafood in Spicy Garlic Sauce Recipe: 10 oz shrimp clean and deveined 8 oz sliced squid (cleaned) 1 cup mussels 1/4 cup unsalted butter 5 cloves minced garlic 1 tablespoon red chili paste or shriracha sauce 3 tablespoons oyster sauce 1 tablespoon sweet chili sauce 1/2 cup green onions slices Steps: In a large pan, add butter. Saute the garlic until fragrant. Add the shrimp, mussels and squid. Stirfry for about 2 minutes. Add oyster sauce, chili paste and sweet chili sauce. Mix well till combine. Cook for another 2-3 minutes. Garnish with green onions. Enjoy!

Korean Spicy Chicken with Vegetables Dak Galbi: Korean Stir-Fried Spicy Chicken with Mixed Vegetables Ingredients: 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces 1 small cabbage, chopped 1 large carrot, sliced 1 zucchini, sliced 1 small sweet potato, peeled and sliced thin 1 onion, sliced 2 scallions, chopped 2 tablespoons vegetable oil 1 tablespoon sesame seeds (optional) For the marinade: 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 tablespoon gochugaru (Korean red chili flakes) 2 tablespoons rice wine (mirin) 1 tablespoon sugar 1 tablespoon honey 1 tablespoon sesame oil 4 cloves garlic, minced 1 teaspoon grated ginger Directions: In a large bowl, mix all marinade ingredients. Add chicken pieces and toss to coat well. Marinate for at least 30 minutes (up to overnight for more flavor). Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry for 5 minutes until partially cooked. Add onions, carrots, sweet potato, and cabbage. Stir-fry for another 7–10 minutes, until vegetables are tender and chicken is fully cooked. Add zucchini and scallions during the last 3–4 minutes of cooking. Sprinkle with sesame seeds before serving if desired. Serve hot with steamed rice or wrapped in lettuce leaves. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 380 kcal | Servings: 4 servings #koreanfood #dakgalbi #spicychicken #koreanrecipes #asianstirfry #gochujang #koreanbbq #homemadekorean #comfortfood #chickendinner #koreanstreetfood #spicymeals #easykoreanrecipes #chickenwithveggies #stirfriedchicken #koreandish #quickdinner #sweetandspicy #kitchenadventure #hotandflavorful Craving bold flavors? This Korean Spicy Chicken with Vegetables (Dak Galbi) is your go-to! Juicy chicken stir-fried in gochujang with colorful veggies—pure Korean comfort.