Gochujang paste is a paste made from ground chili and fermented soybeans used in Korean cuisine. You will find this at most Asian supermarkets. The addition of Gochujang paste in this recipe adds a good amount of spicy heat to the dish. You can read more about Gochujang paste here – https://en.wikipedia.org/wiki/Gochujang
Ingredients
- 750g beef schnitzel/rump thinly sliced
- 2 brown onions sliced
- 1 large carrot diced
- 2 cloves garlic crushed
- 1 Tblsp gochujang paste
- 1 1/2 Tblsp oyster sauce
- 300-400ml cream
- Olive oil
- Butter
- Salt pepper
Method
- Season steak strips
- Get pan/wok smoking hot, add oil and stir fry beef in batches until browned- remove
- Add 1 Tblsp olive oil and good knob of butter
- Gently fry the onions until soft and golden
- Add the crushed garlic and gently fry for a minute
- Add the oyster sauce and gochujang pasted and stir through the onions
- Add cream and simmer on a low heat for about 5 minutes until sauce has thickened slightly.
- Add the steak back to the sauce, heat through for about a minute and serve.
Serve with sticky rice or pasta
Nice! and Tasty – Chris
