The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-style Sticky Beef with Speedy Brown Rice & Rainbow Veg
Busy weeknights call for fuss-free family dinners, and this Korean-style stir-fry only takes 10 mins to prep! Simply sizzle tender British beef strips, juicy peppers and nutty broccoli in a deliciously sticky gochujang sauce. Pair with speedy brown basmati rice and sprinkle with crunchy sesame seeds. It's a family meal that is big on flavour and low on effort.
Ready in 20
High protein
Family-friendly
Serving size
Ingredients
- 1 tsp sesame seeds (Sesame)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 4 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 2 pepper
- 1 head of broccoli
- 1 tbsp cornflour
- 600g beef strips
Nutritional Information
Calories: 649
Protein: 40g
Carbs: 52g
Fat: 32g
Korean-style Sticky Beef with Speedy Brown Rice & Rainbow Veg
Busy weeknights call for fuss-free family dinners, and this Korean-style stir-fry only takes 10 mins to prep! Simply sizzle tender British beef strips, juicy peppers and nutty broccoli in a deliciously sticky gochujang sauce. Pair with speedy brown basmati rice and sprinkle with crunchy sesame seeds. It's a family meal that is big on flavour and low on effort.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl & a small bowl
Get sizzlin'
- Add the beef strips to the medium bowl, along with the cornflour and a pinch of salt and pepper. Toss to coat
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the beef strips and cook for 8 mins, stirring frequently, until golden brown and cooked through. Season with salt and pepper
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Remove the beef from the pan and set aside
Prep the veg
- Meanwhile, cut the broccoli into small florets. Slice the larger florets in half down the stem. Thinly slice the peppers
- Reheat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the broccoli and pepper and cook for 3-4 mins, until golden. Season with salt and pepper
- Add 1 tbsp water and steam for 3 mins, until softened
Finish the stir-fry & heat the rice
- In the small bowl, combine the gochujang (add less for less heat), honey, tamari, ginger & garlic paste and 3 tbsp water
- Return the beef to the pan with the gochujang sauce. Toss together then simmer for 1-2 mins, until the sauce thickens and the beef is piping hot. Season with salt and pepper
- Heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot. Alternatively, cook in the microwave as per pack instructions
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the rice into bowls, topped with the beef and veg. Sprinkle over the sesame seeds (for those who'd like them)
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