Quality Checked By:

Korean Beef

1/2 cup low-sodium soy sauce

2 tablespoons honey

1 to 2 tablespoons gochujang (Korean red chili paste)

1 (1-inch) piece of fresh ginger, peeled and grated

2 garlic cloves, grated

2 teaspoons toasted sesame oil, plus more for serving

2 tablespoons extra-virgin olive oil

2 cups sliced cremini or wild mushrooms

4 cups baby spinach

1 1/2 pounds skirt or flank steak, thinly sliced against the grain

4 green onions, thinly sliced

1/2 cup fresh basil leaves, roughly chopped

3 cups steamed rice, for serving

2 tablespoons toasted sesame seeds, for garnish

2 carrots, shaved into ribbons

Terry Ho’s Yum Yum Sauce, for serving

Cooking Instructions

-In a small bowl whisk together the soy sauce, honey, gochujang, ginger, garlic, and sesame oil

-In a large skillet, heat 1 tablespoon of olive oil over high heat.  When the oil shimmers, add mushrooms and cook until softened, about 3 minutes.  Add the spinach and cook until wilted, about minutes more.  Transfer the veggie to a plate.

-In the same skillet, heat the remaining 1 tablespoon of olive oil over high heat. When the oil shimmers, add the steak and sear, tossing once during cooking, until the edges are caramelized, 5 to 8 minutes.  Pour in the soy sauce mixture and bring to a boil. Reduce the heat to medium and cook until the sauce thickens, about 5 minutes.  Add the green onions and cook until wilted, about 1 minute more.  Remove the skillet from the heat and stir in the basil.  

-Divide the rice among six bowls and spoon the veggies over the top. Add the beef and garnish with toasted sesame seeds and carrots.  

Serve with Terry Ho’s Yum Yum Sauce

Enjoy!

1/4 Cup olive oil

3 Tablespoons lime juice

2 garlic cloves, minced

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 Pound boneless, skinless chicken breast

4 Flour tortillas (8 inches), warmed

Terry Ho’s Light Yum Yum Sauce

Optional Toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream, shredded lettuce 

Cooking Instructions

-In a large resealable plastic bag, combine the first five ingredients; add the chicken.  Seal bag and turn to coat; refrigerate for up to 2 hours

-Drain and discard marinade.  Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear.  Chicken can also be sauteed in a skillet.  Slice chicken into strips.

-Serve in tortillas with toppings of your choice

-Drizzle with Terry Ho’s Light Yum Yum Sauce​

8 Small soft flour tortillas

1 Pound medium shrimp, peeled and deveined

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes

2 Tablespoons fresh lime juice

1 Tablespoon olive oil

1/2 Cup diced fresh mango

1/2 Cup diced red onion

1/2 Cup fresh cilantro, coarsely chopped

1/2 Cup Terry Ho’s Light Yum Yum Sauce

Fresh lime wedges, as needed

Cooking Instructions

-In a mixing bowl, combine shrimp, salt, black pepper, crushed red pepper flakes and lime juice

-Heat a saute pan over medium heat until hot.  Add olive oil, then the shrimp, and saute until pink and cooked through (about 2-3 minutes), turning often to cook evenly

-To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1tbsp. diced mango and 1 tbsp. diced onion.  Drizzle with Terry Ho’s Light Yum Yum Sauce and sprinkle with chopped cilantro.  Serve with lime wedges to be squeezed over top.