Korean Beef Stir-Fry

Ingredients

• 1 pack Silver Fern Farms Beef Stir-Fry
• ¾ cup long-grain white rice
• 1 Tbsp olive oil
• 1½ cloves of garlic crushed
• ½ onion sliced
• ½ carrot cut into sticks
• 100g green beans trimmed
• 100g button mushrooms sliced
• 2 spring onions white part chopped into 3cm lengths and green part sliced into rings
• ½ Tbsp sesame seeds lightly toasted in a dry frying pan

Gochujang Soy Sauce:

• 2 Tbsp soy sauce
• 1 Tbsp brown sugar
• ½ Tbsp sesame oil
• 1 Tbsp Gochujang paste
• 1¼ cm fresh ginger grated
• ¼ tsp pepper

Method

Cook the rice according to packet instructions.

Remove the Silver Fern Farms Beef Stir-Fry from the fridge and packaging and allow to bloom at room temperature for 10 mins.

To make the gochujang soy sauce, in a small bowl, whisk together the soy sauce, brown sugar, sesame oil, Gochujang paste, grated ginger, and black pepper. Set aside.

Heat a film of oil in a large frying pan or wok over high heat. Sear the beef in batches until coloured on both sides, remove from the pan and set aside.

In the same pan, add another splash of oil. Add the garlic and onion, and stir-fry over a medium heat for about 1 min.

Add the carrot, mushrooms, green beans and the white parts of the spring onions. Continue to stir-fry for another 3-4 mins until the vegetables are just cooked.

Return the beef to the pan with the vegetables. Pour the sauce over the top and stir to combine everything evenly. Cook for another 1-2 mins until everything is heated through and the sauce is slightly thickened.

Serve with rice alongside and sprinkle with the remaining spring onions and sesame seeds.