Ingredients
- 600 g steak of choice (around 3 steaks)
- 2 small red onions, chopped
- 1 2cm piece of ginger, chopped
- 1 red chilli, chopped
- 1 bulb garlic, chopped
- 300 g mushrooms, chopped
- 1 mango, chopped
- 2 nectarines, chopped
- 1 smoked red pepper, chopped
- 1 tbsp extra virgin olive oil
- salt and pepper
Sauce ingredients
- 1 tsp gochujang paste
- 2-3 tbsp soy sauce
- 2-3 tbsp honey
Instructions
- Chop the red onions, ginger, chilli, garlic, mushrooms, mango, nectarines and smoked red pepper. Set aside.
- Pat the steaks dry with kitchen towel and season with salt, pepper and extra virgin olive oil. Heat a large pan on a medium heat. Once hot, add the steaks and cook for 2-3 minutes of each side. (This will depend on the size of your steaks). Once cooked, remove and allow to rest on a plate.
- In the same pan, add the chopped red onions, ginger, chilli and garlic along with a splash of water. Saute for 2-3 minutes until softened. Next, throw in the mushrooms, mango, nectarine and smoked red pepper. Cook for a further 5 minutes stirring regularly.
- Add the gochujang paste, soy sauce and honey to a bowl and stir well. Pour the sauce into the pan and allow to bubble away for 2-3 minutes.
- Finally, slice the steak with some scissors and add to the pan. Cook until the sauce has thickened and the steak and vegetables are cooked to your liking.
- Serve in a warm tortilla along with sides of choice. I like to fill my wrap with the korean steak mix, spicy greek yogurt, avocado and grated cheese.
Notes
The macros are calculated without tortilla wraps and sides. This will need to be taken into consideration for anyone who likes to track their daily intake.
Nutrition
Serving: 1 Serving | Calories: 495kcal | Carbohydrates: 36g | Protein: 35g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 92mg | Sodium: 728mg | Potassium: 971mg | Fiber: 5g | Sugar: 26g | Vitamin A: 977IU | Vitamin C: 46mg | Calcium: 40mg | Iron: 4mg
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