Korean Style Chilli Beef Stir Fry


  1. Heat a wok over a high heat. Add the oil and swirl around. Chuck in the onion and garlic and stir-fry for 3-4 minutes until golden. Add the beef and stir-fry for 3-4 minutes until you cant see any more pink colour on the meat. Add the cavolo nero and continue to stir-fry for 1-2 minutes until wilted. The beef should be cooked and a little crispy at the edges
  2. Add the gochujang, tomato puree, chilli oil, soy, vinegar and 2 tbsp water to the wok. Stir-fry so that the sauces come together and coat the beef. Throw in the coriander, mix together and serve immediately with rice, salad and siracha.


Serves 3-4

2 tbsp ground oil
1 onion, roughly chopped
3 cloves garlic, sliced
500g beef mince – I use 15-20% fat
100g cavolo nero, stalks removed and roughly chopped
2 tbsp gochujang
1 tbsp tomato puree
1 tbsp crispy chilli oil (I use a brand called laoganma)
1 tbsp dark soy sauce
1 tsp white wine vinegar
A large handful of coriander leaves
Siracha to serve
Rice and salad to serve

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