This is not your average beef stir-fry! I have a few tips and tricks to getting the beef super tender on this one. And I just love the gorgeously spicy Korean flavours of kimchi and gochujang. It’s also ready in minutes so it makes the perfect quick and easy weeknight dinner.
2 x 200g rib eye steaks (sirloin, striploin, scotch fillet or rump steaks are also fine to use)
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
1 onion, sliced
½ cup shredded carrot
½ cup sliced kimchi
2 spring onions (scallions), cut into batons
1 tsp sesame oil
sesame seeds to serve
steamed rice to serve
2 tbsp soy sauce
2 tbsp gochujang
2 tbsp finely sliced spring onion
½ tsp baking soda
2 tsp cornflour (cornstarch)
3 tbsp oyster sauce
3 tbsp beef stock
2 tbsp soy sauce
½ tsp dark soy sauce
2 tsp sugar
2 tsp white vinegar
Slice the steaks against the grain and on the diagonal to form wide strips that are no more than half a centimetre thick.
Whisk together the marinade ingredients in a large bowl. Add the beef and mix well with your hands to make sure each piece of beef is coated. Set aside to marinate for 10 minutes.
To make the stir-fry sauce, mix the ingredients together in a small bowl.
Heat the vegetable oil in a large wok or frying pan over high heat. Add the garlic and the onion and stir-fry for half a minute. Add the marinated beef and spread the beef out in the pan. Allow to sear for a minute before tossing. Sear for another half a minute and toss again. When the beef is almost cooked, add the carrot and stir-fry until well combined. Then toss through the kimchi. Then add the stir-fry sauce and mix until well combined. And finally, toss through the spring onions and then remove from heat and drizzle over the sesame oil. Serve on steamed rice and sprinkle with sesame seeds.