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 514 cal

Kilojoules 2148 kJ

Protein 31.2 g

Total fat 18.3 g

Saturated fat 3.1 g

Carbohydrates 49.5 g

Sugar 16.3 g

Dietary fibre 9.1 g

Sodium 717 mg

Calcium 66 mg

Iron 4.1 mg

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.

2 comments 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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Patricia Boman April 28, 2025 at 10:36 pm #

The sauce was very special, a really distinctive taste. I’d make this again.

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