Stir-fried Korean beef

Whip up a speedy beef, beansprout and spinach stir-fry seasoned with sweet mirin, garlic, sesame seeds and soy sauce

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 470
  • fat 27g
  • saturates 8g
  • carbs 17g
  • sugars 5g
  • fibre 6g
  • protein 40g
  • salt 1.8g


  • 1 tbsp soy sauce
  • 1 tbsp mirin or clear honey
  • 2 tsp cornflour, mixed to a paste with 2 tbsp water
  • 1 tbsp vegetable oil
  • 300g beef frying steak, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 red chilli, finely chopped
  • 3 spring onions, sliced into small pieces
  • 300g pack beansprouts
  • 100g bag baby spinach
  • handful sesame seeds, toasted
  • cooked rice, to serve (optional)


  1. In a small bowl, mix together the soy, mirin or honey, and cornflour paste. Heat the oil in a wok or large frying pan. Season the beef and sear in batches, then remove to a plate and cover with foil to keep warm. Fry the garlic and chilli, then add the spring onions and beansprouts, and stir-fry for 2 mins.

  2. Return the beef to the wok and add the spinach along with the sauce. Keep stir-frying for another 2-3 mins until the spinach has wilted. Serve sprinkled with the sesame seeds and some rice, if you like.

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