Sweet & Spicy Asian Beef Stir Fry

Recipe courtesy of Australian Beef

Serves 4 | Prep 10 Mins | Cooking 15 Mins

Ingredients

• 500g rump steak, fat trimmed, thinly sliced

• 1 tbsp grated ginger

• 2 cloves garlic, minced

• 2 tbsp olive oil, divided

• 1 cup kimchi, drained and sliced

• ¼ cup kimchi liquid

• 1 tbsp gochujang

• ¼ cup soy sauce

• 1 tbsp raw sugar, or brown sugar

• salt & pepper

• 2 carrots, sliced

• 1 large red capsicum, sliced

• 100g button mushrooms, sliced

• 1 small brown onion, sliced

• 150g baby corn, halved

• 200g snow peas, trimmed

To serve

• steamed rice, or quinoa

• spring onions, finely sliced

• toasted sesame seeds

• lime wedges and extra kimchi

Method

1. Combine sliced steak, ginger, garlic, 1 tbsp olive oil, and a pinch of salt and pepper. In a separate bowl, whisk together kimchi liquid, gochujang, soy sauce and sugar – set aside.

2. Preheat 1 tbsp oil in a wok or heavy-based skillet over medium-high heat. Add carrots, capsicum and onion, cook 3 mins until starting to char. Add mushrooms and baby corn, and cook a further 3 - 5 mins.

3. Push veggies to the side of the pan (or transfer to a bowl). Add steak and cook 2 mins until beef is golden. Add snow peas, kimchi, and kimchi sauce to the pan – stir together with the veggies. Cook 2 - 3 mins until sauce starts to thicken. Season to taste.

4. Serve beef stir fry with rice, spring onion, sesame seeds, lime, and extra kimchi.