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Sticky, spicy and ready in under 30 minutes, this gochujang-glazed beef with crunchy veg is a weeknight game-changer. It's got all the fiery flavour of your favourite Korean takeaway, without the wait.
1.
Heat the rice according to the instructions.
2.
Mix the gochujang, soy sauce, fish sauce and water in a small bowl.
3.
Heat half the oil in a wok or large frying pan over a high heat. Stir-fry the beef for 2–3 minutes until browned, then lift it out onto a plate.
4.
Add the remaining oil, then the peppers, broccoli and sugar snap peas. Stir-fry for 4–5 minutes, adding a splash of water to help the broccoli steam.
5.
Add the garlic and most of the spring onions, and cook for 1 minute.
6.
Return the beef to the pan, pour in the sauce and toss for 1–2 minutes until everything is glossy and coated.
7.
Heat the rice according to the pack instructions.
8.
Serve the stir-fry over the rice, scattered with the remaining spring onions and the sesame seeds.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Freeze the stir-fry without the rice for up to 3 months, defrost overnight in the fridge and reheat until piping hot. Cool leftover rice within an hour, refrigerate for no more than 1 day, and reheat only once until piping hot.
Tip
Lower carb: Swap the rice for ½ savoy cabbage, finely shredded and stir-fried with the vegetables.
Cost-saving tips
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