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Korean style beef



Prep Time


Cook Time



500 gbeef strips
4cloves garlic, crushed
2 tspfreshly grated ginger
2 tbspsesame oil
2 tspsugar
0.25 cupsherry
0.25 cupsoy sauce
2 tbspoil
200 gsnow peas, halved
200 gsugar snap peas
1 tbspsesame seeds, toasted
4spring onions, finely sliced
1small red chilli, sliced
1small red chilli, sliced


1Combine the beef strips with garlic, ginger, sesame oil, sugar, sherry and soy sauce. Marinate for 30 minutes. Drain the beef strips, retaining the marinade. Coat the drained beef with half of the oil.
2Heat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
3Reheat the wok, add remaining oil and heat. Add the snow peas and sugar snap peas, and stir-fry for 1-2 minutes.
4Return the beef to the wok with reserved marinade, toss for 1 minute, toss to combine.
5Add sesame seeds, spring onion and chilli. Serve immediately.
6Serving suggestion: Serve with steamed rice.


When stir-frying meat wait at least 30 seconds before tossing or stir-frying so meat has a chance to sear and become brown. This gives the meat great colour and flavour.
Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.

Recipe suggessions based on what you have in your fridge.

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