Korean rump stir-fry

Korean rump stir-fry

Serves: 4 | Preparation time: 10mins | Cooking Time: 20mins


  • 2 tbsp peanut oil
  • 500g beef rump, trimmed, cut into thin strips
  • 100g snow peas
  • 150g baby corns, halved
  • 100g carrots, cut into matchsticks
  • 200g mushrooms
  • 3 capsicums - (orange, red and yellow), thinly sliced.

 The sauce:

  • 125 ml soy sauce*
  • 75 ml maple syrup
  • 2 tbsp Sriracha
  • 1 inch piece ginger root
  • 2 cloves garlic, crushed

To serve:

  • 300g cauliflower rice
  • Spring onion, finely sliced
  • ½ bunch purple basil
  • Black sesame seeds
  • Store-bought kimchi


  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.


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