Gochijang Beef Stir Fry With Coriander Rice

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Gochijang Beef Stir Fry With Coriander Rice

Cook Time

15 minutes

Beef and mixed veg in a spicy gochujang sauce. Ready in 15 minutes, low fat and delicious...


(Credt to @yorkshire.foody)

Gochijang Beef Stir Fry With Coriander Rice

Ingredients

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    • Thumb-sized piece of ginger, peeled and grated.
    • 1 clove garlic, crushed
    • 300g Steak
    • 2 spring onions, sliced
    • 100g Tenderstem Broccoli, chopped
    • 100g sugarsnap peas, halved
    • 100g mixed peppers
    • 150g basmati rice
    • Handful fresh coriander
    • 1/2 tbsp oil
    • 1 tsp sesame oil
    • Sesame Seeds to serve
    • Lime wedges, to serve

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    • 2 tbsp Gochujang Paste

    • 1 tbsp Hilltop Everyday Blossom Honey

    • 1 tbsp soy sauce
    • 1 tbsp rice wine vinegar

    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.

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