Ingredientskorean beef stir fry

  • 400g steak (we used scotch fillet)
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • pepper
  • 5 tbsp beef stock
  • 1 tsp cornflour
  • 1/2 garlic clove, crushed
  • 2cm piece ginger, finely chopped
  • 1 green chilli, chopped
  • 400g cabbage (1/2 a cabbage), chopped into long pieces
  • 2 tbsp olive oil
  • 8 tbsp sauerkraut or kim chi (we used Pat’s Veg)
  • sesame oil
  • coriander, roughly chopped
  • sesame seeds


  1. Pound the meat, between two sheets of cling wrap, using the end of a rolling pin (or something similar). Slice into thin strips and transfer to a bowl and mix in 2 tbsp soy sauce, 1 tbsp honey and pepper. Leave to marinate for approx 2-4 hours (or as long as you possibly can).
  2. Whisk the remaining soy sauce and honey with the stock and cornflour and set aside.
  3. Heat a large pan over heat and add the oil and meat (discarding the liquid the meat was in). Sear the meat for 1 minute and remove. Set aside.
  4. Add oil to the hot pan and add garlic, ginger and chilli and sizzle for 15 seconds.
  5. Add the cabbage and stir fry for a few minutes, until starting to wilt.
  6. Add sauerkraut and fry for a further 2 minutes.
  7. Return the beef and mix. Whisk in the stock mixture and stir for 1 minute or until slightly thickened.
  8. Sprinkle with sesame oil and garnish with coriander and sesame seeds.