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Sweet Potato & Beef Stirfry

by mahetaiba
Sogogi Bokkeum

Sogogi Bokkeum Potato & Beef  Stir-fry meals are a great go-to meal if you are looking for something easy and healthy to pull together. There are so many variations of stir-fry and they do not have to include rice as the starch. Although we eat our fair share of rice (at least 2-3 times per week), change and variety are always welcome to spice things up a bit!

For more Easy, Healthy & delicious recipes

Sogogi Bokkeum

Sogogi Bokkeum-sweet potato and beef stirfry

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 400g Maris Piper potatoes, peeled, cooked, cooled, and sliced into 2cm discs
  • For the steak marinade:
  • 1 teaspoon light soy
  • 1 teaspoon cornflour
  • 1 teaspoon Mirin (or dry sherry)
  • 200g thin cut beef steaks, cut into 1cm slices
  • 2 garlic cloves, peeled and finely chopped
  • 1 x 3cm piece fresh root ginger, peeled and finely chopped
  • 2 spring onions, white parts finely chopped, green parts reserved to garnish
  • For the pepper sauce:
  • 2 tablespoon light soy sauce
  • 2 tablespoons Mirin (or dry sherry)
  • 1 teaspoon ground black pepper
  • 1 teaspoon sugar
  • 1 teaspoon cornflour
  • For the vegetables:
  • 2 tablespoons groundnut oil (or another flavorless oil)
  • 1 green pepper, deseeded and cut into chunks
  • 1 red pepper, deseeded and cut into chunks
  • 1 onion, peeled and cut into wedges


  1. Mix the marinade ingredients together in a plastic food bag or shallow dish.  Add the steak, coat gently, then seal or cover and set aside while you prepare the rest of the ingredients.
  2. Combine the ginger, garlic, and spring onion in a bowl and set aside.
  3. In a small bowl mix together the pepper sauce ingredients and set aside.
  4. Heat 1 tablespoon groundnut oil in a wok or large non-stick saucepan. When it is very hot, add the steak and sizzle for 30 seconds on each side. Using tongs, remove the steak from the pan and place it the site on a plate. Then, add a dash more oil and wait until it heats up before adding the potatoes. Allow 30 seconds to crisp up before flipping them to crisp the other side.
  5. Remove the potatoes from the pan and place them on one side. Add more oil before adding the peppers and onion. After about 3 minutes, when the vegetables have softened, remove from the pan and transfer to another plate.
  6. Add the last bit of oil along with the ginger, garlic, and spring onion, stir briefly to cook before adding the sauce ingredients (stir before adding so the cornflour is mixed in). As soon as it begins to boil and thicken, tip all the cooked ingredients back into the pan to coat.
  7. Garnish with the green part of the spring onions and serve immediately.


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