Korean beef stir-fry

Our quick and easy stir-fry recipe is a delectable addition to any weeknight menu!

Serves: 4

Time to make: 25 mins

Hands-on time: 20 mins

Ingredients

400g lean skirt steak (or other cheap cuts like flank, rib-eye), sliced thinly
2 tablespoons cornflourcornstarchX
2 tablespoons canola oil
1 red onion, finely sliced
1 capsicum, deseeded and finely sliced
1 large carrot, peeled and cut into thin batons
3 cloves garlic, peeled and crushed
200g green beans, top and tailed
2 cups cooked brown rice, to serve
2 tablespoons toasted sesame seeds
2 spring onions, finely sliced

Sauce
2 tablespoons Gochujang paste (in most supermarkets, otherwise use red chilli paste)
1 large brown pear, peeled and finely grated
2 tablespoons salt-reduced soy sauce
2 tablespoons fresh grated ginger (or from a jar)

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Instructions

Stay Awake

1 Toss sliced beef in cornflour until lightly coated. Heat oil in a large pan or wok over high heat. Add beef and stir-fry for 1–2 minutes. Remove from pan and set aside.

2 Add vegetables to pan and cook for 1–2 minutes. Add sauce ingredients and stir to coat well. Add back the beef to the pan, cook for a further minute.

3 Serve on brown rice with sesame seeds and spring onion.

HFG tip

The stir-fry takes only 5-6 minutes, so start cooking it when the rice has about 6-7 minutes left to boil. Make sure your vegies are sliced and ready!

Nutrition Info (per serve)

Calories 514cal

Kilojoules 2148kJ

Protein 31.2g

Total fat 18.3g

–Saturated fat 3.1g

Carbohydrates 49.5g

–Sugars 16.3g

Dietary fibre 9.1g

Sodium 717mg

Calcium 66mg

Iron 4.1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

One comment on Korean beef stir-fry

Colin Roberts July 27, 2023 at 7:47 am #

Very nice indeed except that preparing the veg took me ages and I was left with a lot of washing up.

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