Spicy Gochujang Beef and Salmon Fusili Stir-Fry

A vibrant and hearty stir-fry combining tender beef slices, fresh salmon, and colorful vegetables tossed in a spicy gochujang sauce, served over al dente fusili pasta for a fusion twist.

Steps

1. Cook fusili pasta in boiling salted water according to package instructions until al dente. Drain and set aside. 2. Heat vegetable oil in a pan over medium-high heat. Add minced garlic and sauté until fragrant. 3. Add beef slices and cook until browned, about 3-4 minutes. Remove and set aside. 4. In the same pan, add salmon pieces and cook gently until just cooked through, about 2-3 minutes. Remove and set aside with beef. 5. Add carrot, broccoli, and spring onion to the pan and stir-fry for 3-4 minutes until vegetables are tender-crisp. 6. Return beef and salmon to the pan. Add gochujang, soy sauce, sesame oil, salt, and pepper. Stir well to coat all ingredients evenly. 7. Add cooked fusili pasta to the pan and toss everything together for 1-2 minutes to combine and heat through. 8. Serve immediately, garnished with extra chopped spring onion if desired.

75g beef slices 75g salmon fillet, diced 60g fusili pasta 1 small carrot, julienned 50g broccoli florets 1 spring onion, chopped 1 tablespoon gochujang 1 teaspoon soy sauce 1 teaspoon sesame oil 1 clove garlic, minced 1 tablespoon vegetable oil Salt and pepper to taste