Beef bulgogi stir-fry

Quicker than a takeaway and so much better for you, this low-calorie stir-fry is easy to make and ready in just 20 minutes

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 494
  • fat 17g
  • saturates 6g
  • carbs 56g
  • sugars 27g
  • fibre 3g
  • protein 29g
  • salt 2.4g


  • 4cm/1 ½ in piece of ginger
  • 4 tbsp soy sauce
  • 4 tbsp mirin
  • 3 garlic cloves
  • 2 tbsp chopped pineapple
  • 2 tsp red chilli flakes or Korean chilli powder
  • 3 tbsp golden caster sugar
  • 3 tsp sesame oil
  • 500g sirloin or rump steak, trimmed of fat and sliced
  • 1 large onion, cut into half moons
  • 1 tbsp toasted sesame seeds
  • 200g cooked basmati rice
  • chopped spring onions, to serve


  1. Put the ginger, soy, mirin, garlic, pineapple, chilli flakes, sugar and 1 tsp of the sesame oil in a food processor and blend until fine. Pour the marinade into a bowl, add the meat, mix well and leave to sit while you prepare the onion.

  2. Heat the remaining sesame oil in a large wok or frying pan until very hot. Add the onion and stir-fry for a few mins. Add the beef and the marinade, stirring constantly until it’s cooked through, about 5 mins. Sprinkle with the sesame seeds and serve with rice and chopped spring onions.

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