Sizzling Korean-style beef

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• Beth

  22 December 2010

  Beth rated this recipe

  

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• kimkap

  03 January 2011

  kimkap commented on this recipe

  This dish sounds so simple so got all the ingredients together started to cook then thought I've got a red onion, mushrooms and some sweetcorn that needs using up - added the lot to the dish and it was delicious. My husband and I thoroughly enjoyed this and he's asked me to make it again. Comment above about how people don't have time to cook - they should definitely try this one its quicker than waiting for a take away to arrive.

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• Dee

  08 January 2011

  Dee rated and commented on this recipe

  

  very simple and quick to make but feel it's missing vegetables. Might try it next time with some peppers.

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• Nathan W

  17 January 2011

  Nathan W rated this recipe

  

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• rebecca

  17 January 2011

  rebecca rated and commented on this recipe

  

  we love this recipe sometimes double up on the sauce and serve with noodles. This is a definate keeper.

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• Kuifke

  10 February 2011

  Kuifke rated and commented on this recipe

  

  The beef always becomes hard to eat. How can I keep it tender?

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• Billa

  16 February 2011

  Billa rated and commented on this recipe

  

  A favorite

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• Vicky23

  17 February 2011

  Vicky23 rated and commented on this recipe

  

  My fiance made this tonight and it was delicious! Quick and easy to prepare, and a nice change from eating the same foods every evening. We've even asked friends round in a few weeks time and he's going to cook it again. Couldn't find mirin in 2 supermarkets so he used dry sherry

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• Welsh Kate

  10 March 2011

  Welsh Kate rated and commented on this recipe

  

  Very quick - provided you ensure everything is ready in advance - and delicious.

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• Hayley

  19 March 2011

  Hayley rated and commented on this recipe

  

  My mum makes this quite often, and it will always be a firm favourite of all of ours!

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• Laythetable.com

  14 April 2011

  Laythetable.com commented on this recipe

  Fabulous recipe, but I cooked the steak whole then added the sauce for a couple of minutes until the steak was medium rare and then sliced it as I really hate overcooked beef. Then I spooned the sauce on it. I don't think you need to cook steak with oil, especially as rump tends to have a big piece of fat on it anyway.

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• Tracy

  16 April 2011

  Tracy commented on this recipe

  Delicious meal

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• njwilson121

  04 June 2011

  njwilson121 rated and commented on this recipe

  

  I used rice wine instead of mirin, because it's basically the same thing right? I also used beef stir fry strips, because 1, they were reduced, and 2, I couldn't justify cutting up a rump steak - steak such a special occasion for me, and good enough on itself! I don't think it made a difference - it was super yummy, and I simply adjusted it accordingly to make it more economical for me.

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• Katherine

  30 June 2011

  Katherine rated and commented on this recipe

  

  This is my favourite stir fry ever - I have made it so many times!! I stir fry broccoli and mushrooms first, then add the marinated meat and follow the rest of the recipe as above - delicious!

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• sabrina74

  06 September 2011

  sabrina74 rated and commented on this recipe

  

  nice quick mid week dinner, served with spring green broccoli chilli stir fry, also on this site,and rice, but rather than make them seperately next time i will marinade the meat, and then seal meat add the rest of the ingrediants, loved the tatse of the ginger from the veg dish so will add that to marinade, really nice, husband loved it

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• sabrina74

  06 September 2011

  sabrina74 commented on this recipe

  nice quick mid week dinner, served with spring green broccoli chilli stir fry, also on this site,and rice, but rather than make them seperately next time i will marinade the meat, and then seal meat add the rest of the ingrediants, loved the tatse of the ginger from the veg dish so will add that to marinade, really nice, husband loved it

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• sarah

  26 September 2011

  sarah rated this recipe

  

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• evelyn-r

  02 November 2011

  evelyn-r rated and commented on this recipe

  

  Not too enthusiastic about this one. It was OK, but not worth getting the mirrin specially, and even with a side dish of vegetables (which it needs) there wasn't a lot of it. Won't do it again.

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• Boggie

  07 January 2012

  Boggie rated and commented on this recipe

  

  Great simple stir fry......try it with chicken or pork!

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• kurkovpenguin

  20 January 2012

  kurkovpenguin rated and commented on this recipe

  

  Liked this recipe, and would make again for a mid week dinner. Next time will add some chopped red chillis for an extra zing!

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Ingredients

• 300g rump steak , trimmed of all fat
• 2 tsp sugar (any type will do)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 garlic cloves , chopped
• sesame oil
• vegetable oil
• 4 spring onions , sliced lengthways
• 1 tbsp sesame seeds , toasted
• 100g basmati rice , steamed, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Ingredients

• 300g rump steak , trimmed of all fat
• 2 tsp sugar (any type will do)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 garlic cloves , chopped
• sesame oil
• vegetable oil
• 4 spring onions , sliced lengthways
• 1 tbsp sesame seeds , toasted
• 100g basmati rice , steamed, to serve

Per serving

343 kcalories, protein 35.4g, carbohydrate 14.7g, fat 16.3 g, saturated fat 3.8g, fibre 1g, salt 2.95 g

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