Beef bulgogi noodle stir-fry
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Literally speaking, bulgogi means ‘fire meat’. It’s one of the most well-known Korean traditional dishes, and has been around for thousands of years. On the table in just 30 minutes, it’s a great dish to introduce to your weekly dinner rotation.
Ingredients
Soy sauce
2 tbs
Mirin seasoning
2 tbs
Garlic
2 clove(s), crushed
Dried chilli flakes
2 tsp
Brown sugar
1 tsp
Sesame oil
1 tsp
Beef rump steak, raw
450 g, (buy 500g), fat trimmed, cut into thin strips
Fresh hokkien noodles
220 g, (wok ready)
Sesame seeds
2 tsp
Brown onion
1 medium, cut into thin wedges
Baby spinach
8 cup(s), (160g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine soy sauce, mirin, garlic, chilli flakes, sugar and sesame oil in a large bowl. Add beef and stir to coat.
2
Prepare noodles following packet instructions. Set aside.
3
Heat a large non-stick wok over medium-high heat. Dry fry sesame seeds, stirring, for 3-4 minutes, until light golden. Transfer to a plate and set aside.
4
Lightly spray the same wok with oil and heat over high heat. Stir-fry onion for 2 minutes or until light golden. Remove and set aside. Add marinated beef in batches and stir-fry for 2 minutes or until browned and tender.
5
Return all the beef and onion to wok. Add noodles and spinach, toss over high heat until noodles are hot and spinach has wilted. Serve sprinkled with sesame seeds.
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