Korean BBQ Beef And Vegetable Stir-Fry Recipe

About this recipe

A flavorful mix of tender beef strips and vibrant vegetables glazed with a sweet and spicy Korean BBQ sauce. Perfectly balanced for a satisfying and diabetic-friendly dinner.

Ingredients

• 100 g Yorkshire English Carrots 100G
• 500 g Planet Organic Courgettes 500G
• 1 Kg Red Onion 1kg
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• - Honey & Mustard Sauce
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 250 G Sempio Gochujang
• - Schwartz Sesame Seeds
• 1 Bunch Spring Onions 1 Bunch
• - Biona Organic Risotto Brown Rice
• 1 piece Yellow Bell Pepper

Instructions

1. 1. Wash and slice the carrot, zucchini, bell peppers, and red onion into thin strips or bite-sized pieces.
2. 2. Mince the garlic and ginger finely, then set them aside for the sauce preparation.
3. 3. Cook the brown rice in a pot with water until tender, following package instructions, and set aside.
4. 4. Heat a large non-stick skillet over medium-high heat and add sesame oil to coat the base.
5. 5. Add the beef sirloin strips to the skillet and stir-fry until browned and cooked through, about 5 minutes.
6. 6. Remove the beef from the skillet and set aside, keeping the pan hot for the vegetables.
7. 7. Add the sliced vegetables to the skillet and stir-fry for 5-7 minutes until they are slightly tender but still crisp.
8. 8. In a small bowl, combine soy sauce, honey, gochujang, rice vinegar, minced garlic, and ginger to create the BBQ sauce.
9. 9. Pour the BBQ sauce over the cooked vegetables and mix thoroughly to coat them evenly.
10. 10. Return the beef to the skillet and stir to combine with the vegetables and sauce.
11. 11. Sprinkle sesame seeds and chopped spring onions over the stir-fry for garnish.
12. 12. Serve the stir-fry alongside a portion of the cooked brown rice for a balanced plate.