Korean style beef

Korean Style Beef

 

Serves: 4

Preparation time: 10 minutes
Cooking time: 6 minutes

Ingredients

Blue Triangle 500 g beef strips
Blue Triangle 4 cloves garlic, crushed
Blue Triangle 2 tsp freshly grated ginger
Blue Triangle 2 tbsp sesame oil
Blue Triangle 2 tsp sugar
Blue Triangle ¼ cup sherry
Blue Triangle ¼ cup soy sauce
Blue Triangle 2 tbsp oil
Blue Triangle 200 g snow peas, halved
Blue Triangle 200 g sugar snap peas
Blue Triangle 1 tbsp sesame seeds, toasted
Blue Triangle 4 spring onions, finely sliced
Blue Triangle 1 small red chilli, sliced
Blue Triangle steamed rice to serve

Method

  1. Combine 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.
  2. Heat 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.
  3. Reheat the wok, add remaining oil and heat. Add the snow peas and sugar snap peas, and stir-fry for 1-2 minutes.
  4. Return the beef to the wok with reserved marinade, toss for 1 minute, toss to combine..

Add sesame seeds, spring onion and chilli. Serve immediately.

Serving suggestion: Serve with steamed rice.

Tips

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.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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We use Cape Grim beef across multiple premium venues at Melbourne Racing Club and we can rely on it for quality, consistency and flavour for our discerning customers

Julian Robertshaw, Executive Chef - Melbourne Racing Club
Melbourne Racing Club

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From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour