The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Gochujang steak & veg sizzle
Just what is gochujang? It’s a savoury and spicy chilli and soy bean paste that’s popular in Korean cooking. Here, it takes a simple stir-fry to complex new umami depths and adds a touch of heat to our ginger and garlic steak marinade. Simmered with onion, green pepper, mangetout and passata, then spooned over brown rice and scattered with spring onions, you’ve goch to get this into your life!
SWK: Source of fibre
SWK: High protein
Plants 6
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Serving size
Ingredients
- 140g brown rice (100% Brown Rice)
- 2 garlic clove
- 4cm fresh ginger
- 1 chilli
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 bavette steaks
- 1 onion
- 1 pepper
- 80g mangetout
- 3 spring onion
- 200g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 592
Protein: 43g
Carbs: 83g
Fat: 10.0g
Ingredients
- 280g brown rice (100% Brown Rice)
- 4 garlic clove
- 8cm fresh ginger
- 1 chilli
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 bavette steaks
- 2 onion
- 2 pepper
- 160g mangetout
- 6 spring onion
- 400g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 589
Protein: 42g
Carbs: 83g
Fat: 10.0g
Gochujang steak & veg sizzle
Just what is gochujang? It’s a savoury and spicy chilli and soy bean paste that’s popular in Korean cooking. Here, it takes a simple stir-fry to complex new umami depths and adds a touch of heat to our ginger and garlic steak marinade. Simmered with onion, green pepper, mangetout and passata, then spooned over brown rice and scattered with spring onions, you’ve goch to get this into your life!
Cook time:
35 mins
Cuisine:
Korean
Food group:
Beef
Allergens: Cereals Containing Gluten, Soya, Wheat
Cooking Instructions
Before you start
- 1x medium saucepan
- 1x large non-stick frying pan
Boil the rice
- Cook the rice in boiling water for 25-30 mins, then drain.
Make your marinade
- Meanwhile, peel and crush the garlic, and finely grate the ginger. Finely dice the chilli (deseed for less heat).
- Mix the garlic, ginger and chilli (to taste) with the gochujang and tamari.
- On a separate board, trim any visible fat from the steaks, then thinly slice against the grain into strips.
- In a bowl, mix the steak with 1 tbsp of the marinade (2 tbsp for 4 portions).
Slice & sizzle
- Peel and thinly slice the onion, then deseed and thinly slice the pepper. Halve the mangetout lengthways, and thinly slice the spring onions.
- Spritz a large non-stick frying pan with low-calorie cooking spray and put it over a high heat. Fry the steak for 4-5 mins until browned on all sides, and set aside.
Create a stir!
- Spritz the frying pan with more cooking spray, put it back over a high heat and fry the onion and pepper for 4 mins.
- Add the mangetout, half the spring onions and the rest of the marinade and cook for 2 mins.
- Tip in the passata, return the steak to the pan and cook for 3-4 mins, until the meat is cooked through and the sauce is sticky.
Bring everything together
- Serve the gochujang steak on the rice and sprinkle over the remaining spring onions.