DIY spicy Korean stir-fry

00:19, May 13 2014
Beef stir-fry
BURSTING WITH FLAVOUR: Add some chopped kimchi and rice to make a meal of this fiery beef and cucumber combination.

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)

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.

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