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Photo of Korean-style noodles with beef by WW

Korean-style noodles with beef

Total Time
25 min
15 min
10 min


Glass or cellophane noodles

100 g, mung bean noodles

Sesame oil

2 tsp

Beef rump steak, raw

400 g, (Buy 500g), fat trimmed, thinly sliced

Tamari, salt-reduced

1 tbs, gluten free variety

Maple syrup

2 tsp


2 clove(s), crushed

Brown onion

1 medium, thinly sliced

Shiitake mushrooms

100 g, sliced


1 large, cut into long matchsticks

Yellow capsicum

1 large, thinly sliced

Baby spinach

150 g

Sesame seeds

2 tsp, toasted

Oil spray

1 x 3 second spray(s)


  1. Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain. Place in a large bowl. Add oil and toss to coat.
  2. Meanwhile, toss sesame seeds in a large non-stick frying pan over medium heat until golden. Transfer to a bowl.
  3. Combine beef, tamari, maple syrup and garlic in a bowl. Lightly spray same pan with oil and heat over medium-high heat. Cook beef mixture, stirring, in batches, for 2 minutes or until browned and cooked through. Transfer to a plate. Cover with foil and set aside to rest for 2 minutes.
  4. Cook onion and mushrooms in same pan, stirring, for 1–2 minutes or until softened. Add carrot and capsicum and cook, stirring, for 2 minutes or until softened.
  5. Return beef mixture, spinach and noodles to pan and cook, stirring, for 2 minutes or until heated through and spinach just wilts. Serve topped with sesame seeds.


TIP: Also called glass noodles, sweet potato noodles can be found in the Asian section of some supermarkets or Asian grocery stores. If unavailable you can use bean thread or brown rice vermicelli noodles.