Korean Rump Stir-Fry

  • Serves 4
  • Prep Time 10 mins
  • Cooking Time 20mins
Korean Rump Stir-Fry


  • Serves 4

The sauce:

To serve:

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  1. Add the oil to the pan over a medium heat.
  2. Add the beef strips and cook for 3-5 minutes until browning.
  3. Add the snow peas, baby corn, carrots, mushrooms and capsicum, cooking for a further 5 minutes until softened, stirring occasionally.
  4. Meanwhile, make the sauce by combining the ingredients in a jug or mixing bowl, and add to the pan.
  5. Place the cauliflower rice in a separate saucepan for 3-5 minutes over a low heat with a splash of water to ensure it doesn't stick to the pan.
  6. Divide the cauliflower rice between plates, top with stir-fry mix and serve with spring onion, basil, sesame and kimchi.


  • Soy sauce can be substitued with tamari or coconut aminos for a gluten free option.
  • Cook the beef rump as a steak, slice it and place on top of your cooked veggies.
  • This recipe would also work well with pre-bought stir-fry strips, blade steak or scotch fillet.