top of page

Sweet & Spicy Asian Beef Stir Fry

Recipe courtesy of Australian Beef

Serves 4 | Prep 10 Mins | Cooking 15 Mins


  • 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


  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.


Recent Posts

See All


bottom of page