Joe Wicks’ beef bulgogi

Serve your beef bulgogi scattered with spring onions and sesame seeds for extra flavour and crunch.

joe wicks beef bulgogi
Andrew Burton





knob of fresh ginger, roughly chopped
1 clove garlic, roughly chopped
4 pineapple chunks, roughly chopped
1 tsp dried chilli flakes
1 tbsp soy sauce
1 x 225g sirloin steak, trimmed of visible fat, sliced into 1cm strips
1 tbsp coconut oil
2 medium carrots, peeled and finely sliced
1⁄2 head of broccoli, stalk chopped, cut into medium florets
2 spring onions, finely sliced (green and white parts)
1 tbsp sesame seeds

1. Put the fresh ginger, garlic, pineapple, chilli flakes and soy sauce into a small food processor with 1 tablespoon water. Blitz until finely chopped. Pour the marinade into a bowl. Add the steak strips and mix well to combine.

2. Melt the coconut oil in a wok or large frying pan over a high heat. Scrape in the carrot, broccoli and half the spring onions. Stir-fry for 4 minutes, then tip in the steak along with all the marinade – use a spatula to scrape it in, so you don’t lose any of that flavour. Stir-fry for a further 2-3 minutes until the steak is cooked – I like mine just a little pink on the inside.

3. Dish up the beef bulgogi. Scatter over the remaining spring onions and sesame seeds.

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