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Super Saucy Korean Beef Stir Fry with Peppers & Broccoli
I’ve been so busy recently that I’ve been after suppers that take less than half an hour like this Super Saucy Korean Beef Stir Fry with Pepper & Broccoli to throw together after a long day of research, recipe development, writing and editing. I know lots of people think my job is just hanging out in my kitchen every day experimenting (and while I do do that) I actually spend most of it stuck behind my computer!
As you’ve probably guessed I’m one of those people who simply can’t help but tinker with every recipe they come across (occupational hazard, really!), and this super quick and easy Korean beef steak stir fry started as a summery sesame stir fry over on one of my favourite food blogs Half Baked Harvest. I’ve translated the recipe into British measures, cut it down to serve two, and made the vegetables better suited to this time of year, and I hope it will help you sort out at least one of your weeknight dinners this week.
What I love about a stir fry is that they’re really economical to make. You can make your protein, a steak or a chicken breast stretch to serve two, and they’re great to use up ends of veggies in the fridge. If you need to buy a tub of Gochujang (fermented Korean chilli paste, you can get it in Sainsbury’s, Chinatown, an Asian supermarket or on Amazon #ad) for this recipe and you’re looking for recipes to use it in, you could also make my Korean Pork Belly Bun Bowls, or order a copy my favourite Korean home cookbook, Our Korean Kitchen (ad).
Can I make this Korean Beef Stir Fry with noodles instead?
I’m glad you asked because we do this a lot at home! Cook a nest of medium egg noodles per person and add them, cooked and drained in at the same time as the sauce.
This really easy Korean beef stir fry is great on a weeknight served over jasmine rice, and while I like it with peppers and tenderstem broccoli, it is totally customisable with your favourite veggies!
1/2 tbsp Light Oil
1 Red Pepper, cored and sliced
6 Tenderstem Broccoli Stems, halved
125g Jasmine Rice
5 tbsp Soy Sauce
3 tbsp Runny Honey
1 tbsp Gochujang Korean Chilli Paste
1 tsp Toasted Sesame Oil
Thumb Sized Piece Ginger, peeled and grated
1 Large Garlic Clove, peeled and grated
1 Large Steak, fat trimmed off and thinly sliced
2 Spring Onions, sliced
Heat the oil in a large saucepan or wok over a medium high heat. Add the veggies and stir fry until tender, this should take about 10 minutes.
Meanwhile, cook the jasmine rice as per the packets instructions.
To make the sauce, whisk together the soy sauce, Gochujang, honey, toasted sesame oil, ginger and garlic together and set aside.
When the veggies are cooked, remove them from the pan with a slotted spoon and set aside.
Cook the steak in the pan until slightly browned. Return the veggies to the pan and add the sauce.
Turn the heat up to high and allow the sauce to bubble away for 2-3 minutes until the steak and the veggies are well coated.
Stir the spring onions into the sauce, and serve the stir fry spooned over the jasmine rice.
You can buy my favourite brand of Gochujang on Amazon.
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