Rob Shaw/

Serves 4
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If you need a quick fix for Korean, this one will do just that in under 30 mins. It captures the flavours of juicy, marinated Korean beef and has the vegetables you need in the same pot. Just make some rice and you’re good to go.


  • 600 g rump steak, sliced
  • 1 tbsp chilli sauce
  • 1 tbsp finely chopped fresh ginger
  • 1 tbsp light brown sugar
  • 250 g kimchi
  • 2 tbsp peanut oil
  • ½ wombok (Chinese cabbage), shredded
  • 300 g sugar snap peas, trimmed
  • 200 g bok choy, halved
  • 1 fresh long red chilli, sliced
  • Crushed roasted peanuts, lime wedges, to serve

In a large bowl, combine beef, chilli sauce, ginger and sugar. Strain kimchi reserving liquid. Stir this liquid through the beef, mixing well. Set aside until needed.


In a wok, heat 1 tbsp oil on high. Strain excess liquid from beef and discard. Stir-fry beef for 2 to 3 mins until well browned. Remove from wok, set aside in a large bowl.


In the same wok, heat remaining oil on high. Stir-fry wombok and snap peas for 1 to 2 mins until tender, transfer to plate with beef.


Stir-fry kimchi and bok choky for 2 to 3 mins until bok choy is just tender.


Return beef and vegetables to wok and toss to combine. Serve with sliced chilli, crushed peanuts and lime wedges.

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