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Easy Oven Stew

Beef Stir Fry

Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Servings 4 servings


  • 560 g Beef thinly sliced
  • 125 ml Soy sauce
  • 30 ml Red Chilli paste
  • 2 Garlic cloves smashed
  • 125 ml Orange juice
  • 15 ml Honey
  • 1 Carrot peeled
  • 1/2 Green Pepper
  • 1/2 Red Pepper
  • 70 g Snap peas
  • 300 g Broccoli florets
  • 560 g Short grain Brown Rice cooked
  • 20 ml Olive Oil
  • Chives chopped


  • In a large bowl or Ziploc bag, whisk together gochujang, orange juice and soy sauce. Add garlic cloves and flank steak slices. Toss to coat. Cover the bowl/seal the bag and marinate for at least 30 minutes, up to overnight. 
  • Roughly chop all of the vegetables. Set aside.
  • Heat the olive oil in a large skillet over medium high heat.
  • Add the flank steak and all of the juices from the marinade to the skillet. Cook for 10 minutes, stirring frequently. (There will be a LOT of juices but it will reduce down throughout the cooking period and get mixed in with the veggies and rice!).
  • Remove the steak to a plate, leaving the juices in the pan, and let rest. Add the veggies to the pan and cook until softened about 6-7 minutes, stirring frequently.
  • Add the steak back to the pan, along with 2 teaspoons of honey. 
  • At this point, taste the sauce and determine if you’d like any more red chili paste and add as desired a teaspoon at a time.
  • Turn off heat. Stir in cooked rice until coated. Top with chives. Serve immediately.
Keyword Beef, Stir Fry
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