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
• 100 g 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.

How to make Korean BBQ Beef And Vegetable Stir-Fry

1. Prep vegetables and rice. Slice the carrot, courgette, bell peppers and red onion into thin strips and finely mince the garlic and ginger. Cook the brown rice in water until tender, following the packet instructions.
2. Stir-fry the beef. Heat sesame oil in a large non-stick skillet over medium-high heat. Stir-fry the beef sirloin strips for about 5 minutes until browned and cooked through, then set aside.
3. Cook the vegetables. Add the sliced vegetables to the hot pan and stir-fry for 5-7 minutes until slightly tender but still crisp.
4. Add the sauce. Combine soy sauce, honey, gochujang, rice vinegar, garlic and ginger for the BBQ sauce. Pour it over the vegetables, toss to coat, then return the beef and stir to combine.
5. Garnish and serve. Sprinkle sesame seeds and chopped spring onions over the stir-fry and serve it alongside the cooked brown rice.

Frequently asked questions

What is the total time required to make Korean BBQ Beef and Vegetable Stir-Fry?

The total time required is 40 minutes, including 15 minutes of prep and 25 minutes of cooking.

Can I make this dish ahead or store leftovers?

Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to preserve texture.

What can I serve with Korean BBQ Beef and Vegetable Stir-Fry?

Serve it with the cooked brown rice included in the recipe for a balanced meal.

Can I substitute gochujang in this recipe?

For a milder option, you can substitute gochujang with a mix of ketchup and a small amount of chili powder, though it will alter the authentic Korean flavor.