Beef bulgogi noodle stir-fry
2 tbs, dark variety
2 clove(s), crushed
Dried chilli flakes
Lean beef rump steak
400 g, (use 500g), fat trimmed, cut into thin slices
1 medium, cut into thin wedges
Fresh thin hokkien noodles
Baby spinach leaves
8 cup(s), (160g)
1 x 3 second spray(s)
- Combine soy sauce, mirin, garlic, chilli flakes, sugar and sesame oil in a large bowl. Add beef and stir to coat.
- Heat a large non-stick wok over medium-high heat. Dry fry sesame seeds for 3-4 minutes, until light golden. Transfer to a plate and set aside.
- 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, stir-fry for 2 minutes, or until browned and tender.
- 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.