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Photo of Beef bulgogi noodle stir-fry by WW

Beef bulgogi noodle stir-fry

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
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, introduce this cuisine to your weekly list, if you haven’t tried it already.


Soy sauce

2 tbs, dark variety

Mirin seasoning

2 tbs


2 clove(s), crushed

Dried chilli flakes

2 tsp

Brown sugar

1 tsp

Sesame oil

1 tsp

Lean beef rump steak

400 g, (use 500g), fat trimmed, cut into thin slices

Sesame seeds

2 tsp

Brown onion

1 medium, cut into thin wedges

Fresh thin hokkien noodles

220 g

Baby spinach leaves

8 cup(s), (160g)

Oil spray

1 x 3 second spray(s)


  1. Combine soy sauce, mirin, garlic, chilli flakes, sugar and sesame oil in a large bowl. Add beef and stir to coat.
  2. 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.
  3. 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.
  4. 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.


TIP: You can use any variety of wok-ready noodles in this recipe. Check out the range available from major supermarkets and Asian grocery stores.