DIY spicy Korean stir-fry

Last updated 12:19 13/05/2014
Beef stir-fry
William Meppem

BURSTING WITH FLAVOUR: Add some chopped kimchi and rice to make a meal of this fiery beef and cucumber combination.

Related Links

Mastering the stir-fry Recipe: Spicy pork and tofu stir-fry Recipe: Broccoli, beef and mango stir-fry

Relevant offers


Recipe: Brown butter, date and ginger muffins Recipe: Botswana Butchery's mushroom and ricotta crepes Recipe: Botswana Butchery's Rib-Eye of Beef Recipes: Roast cauliflower salad with eggplant hummus and walnut dukkah Recipe: Jordan Rondel's peanut butter, sultana and oat cookies Recipe: Salt cod and parsley by Sam Mannering Recipes: Kiwifruit, mint & spinach smoothie, golden kiwi & ginger chia jam, and flank steak with spicy kiwifruit marinade Recipe: Lamb meatballs on Israeli couscous salad at Little Peckish Cafe, Wellington Recipe: Sultana and cherry cake Recipe: Mocha layer cake

Spicy gochujang paste adds a flavour-cick to this beef stir-fry, which can be served with steamed rice to make a fill meal.

Fold through some chopped kimchi at the end to add another dimension.


4 Lebanese cucumbers
1 tsp salt
1 tbsp vegetable oil
300g beef fillet, cut into 2cm cubes
1/4 tsp crushed garlic
sea salt and freshly ground pepper
1 tbsp spring onion, finely chopped
1 tsp sesame oil
1 tbsp gochujang
1/2 tsp soy sauce
1/2 tsp chilli flakes
1/4 tsp salt
1 long red chilli, deseeded and finely shredded, to serve
1 tsp roasted sesame seeds, to serve
steamed rice (optional)
kimchi (optional)


Main ingredient Beef
Type of dish Asian
Course Dinner
Cooking time <30 min
Serves/makes 4
Special options Dairy-free

1. Top and tail the cucumbers, and peel a strip of skin lengthways with a vegetable peeler. Turn the cucumber, leave a similar width of skin, then remove another strip. Peel alternatively like this until you have a striped cucumber. Cut into 1cm slices, place in a bowl and sprinkle with salt. Let stand for 5-10 minutes. When the cucumber has given off a little water, rinse quickly and dry.

2. Over a high heat, heat vegetable oil and quickly stir-fry the beef, along with the crushed garlic, salt and pepper, for about 2 minutes. The beef should have a crust on the outside and the middle should be medium-rare.

3. Add cucumber slices and stir-fry briefly. Add the spring onion, sesame oil, gochujang, soy sauce, chilli and salt.

4. To serve, spoon onto a large plate and sprinkle with shredded chilli and sesame seeds.




* Try the stir-fry with lamb or chicken; cucumbers can be replaced by snow peas or sugar snap peas, or cubes of fresh cabbage.

- Good Food

Ad Feedback

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?




My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content