Beef & Kimchi Stir-Fry

• Jasmine Rice(300 g)
• Beef Sirloin(500 g)
• Kimchi(200 g)
• Bok Choy(2)
• Carrot(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Green Onions(4)
• Rapeseed Oil(2 tbsp)
• Sesame oil(1 tbsp)
• Soy sauce(3 tbsp)
• Gochujang paste(1½ tbsp)
• Honey(1 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame seeds(2 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cook {Jasmine Rice} in a saucepan using package directions until tender. Keep covered and warm.

   ~12 min

2. 2

   While the rice cooks, thinly slice {Beef steak}. Roughly chop {Kimchi}, slice the white and green parts of {Scallions}, mince {Garlic}, julienne the {Carrot}, and chop the {Bok Choy}.

   ~10 min

3. 3

   In a small bowl, stir together {Soy sauce}, {Gochujang paste}, {Honey}, {Rice Vinegar}, and {Black pepper}.

   ~1 min

4. 4

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Stir-fry the beef for 3–4 minutes until lightly browned and just cooked through, then transfer to a plate.

   ~4 min

5. 5

   Add the white parts of the {Scallions}, {Garlic}, {Ginger}, {Carrot}, and {Bok Choy} to the pan. Stir-fry for 3 minutes until the vegetables soften but still keep some bite.

   ~3 min

6. 6

   Return the beef to the pan with the {Kimchi} and the sauce. Toss for 2 minutes until everything is glossy and coated, then finish with {Sesame oil}.

   ~2 min

7. 7

   Serve the stir-fry over the rice and scatter over the green parts of the {Scallions} and {Sesame seeds}.

   ~1 min