Stir-fried rice with gochujang beef

Stir-fried rice with gochujang beef
A flavour-packed plate of food that's ready in under half an hour - Richard Clatworthy

Since having kids, going out for dinner outside my postcode is a rare luxury. Inspired by fond memories of bibimbap in many a Korean restaurant over the years, I came up with this stir-fry to satisfy my craving. A tasty plate of food you can have ready in under half an hour.


Prep time: 15 minutes

Cook time: 10 minutes




For the sauce 

  • 2 tbsp gochujang paste

  • 2½ tbsp light soy sauce

  • 1 tsp honey

For the rice

  • 200–250g rump or sirloin steak, trimmed of excess fat and sinew, and sliced thinly

  • 2-3 tbsp neutral oil, for frying

  • 3 spring onions, thinly sliced

  • 2 garlic cloves, crushed

  • 1 carrot, cut into thin batons

  • ½ courgette, cut into thin batons

  • 250g cooked rice

To serve 

  • 2 eggs

  • 1 spring onion, thinly sliced (optional)


  1. Combine the ingredients for the sauce in a small bowl.

  2. Place the steak in a bowl and add 1 tablespoon of the sauce. Stir to coat, then set aside to marinate while you prepare the rest of the dish.

  3. Heat 1 tablespoon of oil in a large frying pan or wok over a medium heat. Add the spring onions and garlic and cook for a minute or so. Turn up the heat to medium-high and add the marinated beef. Stir-fry for 1 minute, until seared all over, then add the carrot and courgette and stir-fry for a further minute.

  4. Add the rice and combine, then add the remaining sauce, reserving 1 tablespoon for drizzling at the table. Stir-fry for a couple of minutes, until the rice is completely coated and heated through. Take off the heat.

  5. In a separate frying pan, heat a drizzle of oil and fry the eggs until done to your liking. Divide the rice between two dishes and top with eggs and spring onion, if using. Serve the reserved sauce at the table for optional drizzling.