Directions

1. Cook the rice according to the pack. When cooked stir through coriander.
2. Combine the gochujang, honey, soy and rice vinegar in a bowl. Cut the beef into strips and add to the bowl. Mix well, then leave to sit for 10 minutes.
3. Heat ½ tbsp oil in a wok over a high heat. Add the beef, leaving any marinade in the bowl. Fry for 2 minutes, then remove to the bowl.
4. Add the spring onions, ginger, garlic, pepper, broccoli and peas to the wok; stir-fry for 4 mins.
5. Add the beef, plus any juices and the remaining marindae back to the pan.
6. Add 1/2 tsp sesame oil and bring to a simmer and cook for 2 mins.
7. Serve with the cooked rice and the lime wedge.
8. Top the stir-fry with the sesame seeds and the green part of the spring onions.