Korean Style Gochujang Steak

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

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