Korean Beef Stir-Fry with Gochujang, Sesame and Crispy Rice
Beef stir-fried quickly then tossed with gochujang sauce, sesame oil and vinegar, with courgette, pepper and spring onions, over crispy rice.
- 500 g beef sirloin steak, thinly sliced
- 40 g gochujang (Korean red chilli paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 4 whole garlic cloves, minced
- 15 g ginger, fresh, grated
- 2 whole courgette, medium
- 1 whole red pepper
- 4 whole spring onions
- 20 g sesame seeds, white
- 600 g jasmine rice, cooked
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Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to packet instructions; set aside and keep warm.
- Step 2
In a small bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger to form a smooth sauce.
- Step 3
Slice courgettes into 5mm half-moons. Deseed and slice red pepper into 2cm strips. Slice spring onions into 3cm pieces, separating white and green parts.
- Step 4
Heat a large wok or heavy-bottomed frying pan over high heat until smoking.
- Step 5
Working in two batches, add half the beef and stir-fry for 2 minutes until browned on the edges but still slightly pink inside. Transfer to a plate. Repeat with remaining beef.
- Step 6
Add a little more oil to the wok if needed. Add courgette and red pepper, stir-frying for 3 minutes until just tender with a slight char.
- Step 7
Return beef to the wok along with white parts of spring onions. Pour in the gochujang sauce and toss everything together for 1 minute until coated and heated through.
- Step 8
Remove from heat. Stir in green parts of spring onions and sprinkle with sesame seeds.
- Step 9
Divide cooked rice among four bowls and top with beef and vegetable mixture. Serve immediately.
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