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Korean beef bulgogi stir-fry
Serves 2 Starters and mains
Ingredients
- 300g sirloin steak
- 1tbsp rapeseed oil
- 1⁄2 onion, cut into half-moon slices
- 1tbsp Shaohsing rice wine or dry sherry
- 1 green pepper, deseeded and cut into 2.5cm chunks
- pinch Korean gochugaru chilli flakes
- 2 spring onions, finely sliced on the diagonal
For the marinade
- 2 garlic cloves, finely grated
- 2tbsp light soy sauce
- 1tsp Korean gochujang chilli paste
- 1tsp rice wine vinegar
- 1⁄2tsp sugar
- 1tsp sesame oil
To serve
- toasted white sesame seeds (optional)
Method
Trim the fat from the steak and slice the meat against the grain into wafer-thin 5cm pieces. Whisk together all the ingredients for the marinade in a bowl. Pour over the beef slices and leave to marinate for 10 minutes.
Place a wok over a high heat until smoking and add the rapeseed oil. Toss in the onion and stir-fry for 20 seconds until golden and seared at the edges, then add the marinated beef and stir-fry for 5 seconds to sear the edges. Add the Shaohsing rice wine and toss in the green pepper. Stir-fry over a high heat until the liquid has evaporated, the peppers are softened but still al dente and the beef is cooked but tender. Season with chilli akes and a pinch of cracked black pepper, take off the heat and stir in the spring onions.
Transfer to a serving plate and sprinkle with toasted sesame seeds (if you like).
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