This really easy Korean steak 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.