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Super Saucy Korean Beef, Pepper & Broccoli Stir Fry

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Korean


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


  1. 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.
  2. Meanwhile, cook the jasmine rice as per the packets instructions.
  3. To make the sauce, whisk together the soy sauce, Gochujang, honey, toasted sesame oil, ginger and garlic together and set aside.
  4. When the veggies are cooked, remove them from the pan with a slotted spoon and set aside.
  5. Cook the steak in the pan until slightly browned. Return the veggies to the pan and add the sauce.
  6. 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.
  7. 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.