Korean cuisine has gained a lot of popularity over the years, and with good reason! Offering bold flavours, vibrant colours, and with a focus on healthy ingredients, Korean food has something to offer everyone. One dish that has become particularly popular in our house is my take on a Korean-style beef stir fry. I use soy sauce, mirin, chili, and fresh green vegetables such as mangetout and cavolo nero. This dish is not only delicious, but it’s also really easy to make, making it a great choice for a quick, midweek meal.
Simple, bold flavours
One of the things that make this dish so tasty is the use of bold flavours. Soy sauce is a staple in Korean cuisine and has a salty, savoury taste. Mirin is a sweet Japanese rice wine that adds a touch of sweetness to the dish. Fresh chillies gives it a nice, fiery kick of heat. Cavolo nero, also known as black kale, is a type of kale that’s often used in Italian cuisine. I use it to add a nice crunch and a touch of bitterness to the dish, which helps to balance out the sweetness of the mirin.
Korean-style beef stir fry, ready in no time!
Another great thing about this dish is that it’s so easy to make. You can prepare and cook it in under 30 minutes, making it perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen. The beef can be quickly stir-fried, and the vegetables can be cooked in the same pan, so even cleaning up is a breeze!
Not only is this dish easy to make, but it’s also healthy. Korean cuisine is known for its focus on fresh, healthy ingredients, and this dish is no exception. Beef is a great source of protein, and cavolo nero is packed with vitamins and minerals. By stir-frying the vegetables, you retain their nutrients and flavours.
In summary, this Korean-style beef stir fry made with soy sauce, mirin, chilli, green beans, mangetout, and cavolo nero is a great and easy choice for a midweek meal. The bold flavours, super-easy preparation, and healthy ingredients make it a crowd-pleaser. It’s sure to become as popular in your household, as it is in ours!
Korean-style beef stir fry
- 300 g beef frying steak, cut into thin strips
- 60 g green beans
- 60 g mange tout
- 100 g cavolo nero
- 3 spring onions chopped
- 2 cloves garlic finely sliced
- 1 red chilli finely chopped
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tsp cornflour
- 2 tbsp water
- black pepper to season
- 10 g sesame seeds toasted
- 2 tbsp groundnut oil
- mix the cornflour and water together in a small bowl to make a paste, then mix in the soy sauce and mirin to make the sauce
- heat your wok over a high heat and add 1 tbsp of the groundnut oil. Stir fry the green beans and mange tout for around 2 minutes, then set aside.
- season the beef strips with black pepper and brown the meat off in batches. Set the meat aside and cover it to keep it warm
- return the wok to a high heat and add the rest of the groundnut oil
- add the garlic and chilli and stir fry for around 10 seconds
- add the spring onion and stir fry for about 2 minutes
- add the cavolo nero, the sauce, beef, green beans and mange tout and stir fry for a further 2 – 3 minutes, until the cavalo nero is wilted and tender
- sprinkle the toasted sesame seeds in and then serve with plain boiled rice