Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":" Join now"}]}]

Get your first 3 months FREE*

*On selected Core and Premium 9 month plans. Min. cost $255. Offer ends 21/09/23. See offer terms.
Join now
Get your first 3 months FREE*
Join now
Photo of Korean grilled beef with noodle salad by WW

Korean grilled beef with noodle salad

8
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Thinly slice this beef for frying so it takes less time to cook. Packed with Korean flavours and textures, this is an easy and delicious dish to whip up midweek.

Ingredients

Soy sauce

2½ tbs

Vinegar

1½ tbs, rice wine vinegar

Sesame oil

2 tsp

Beef rump steak, raw

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

Glass or cellophane noodles

100 g, (mung bean vermicelli)

Nashi pear

1 medium, peeled, coarsely grated

Carrot(s)

1 medium, coarsely grated

Lebanese cucumber

1 medium, halved lengthways, thinly sliced

Green shallot(s)

2 individual, finely sliced

Canola oil

2 tsp

Sesame seeds

1½ tsp, toasted

Instructions

  1. Combine soy sauce, vinegar and sesame oil in a bowl. Place the steak in a shallow dish. Add half the soy sauce mixture and toss to coat. Set aside for 10 minutes to develop the flavour.
  2. Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until soft. Drain. Rinse under cold running water. Drain well.
  3. Place noodles, nashi pear, carrot, cucumber, three-quarters of the shallot and remaining soy mixture in a large bowl. Toss gently to combine. Divide among serving bowls.
  4. Heat the canola oil in a wok over high heat. Stir-fry the beef, in 2 batches, for 2-3 minutes or until browned. Top the noodle salad with beef and sprinkle with the sesame seeds and remaining shallot.

Notes

SERVING SUGGESTION: Steamed greens such as baby bok choy or snow peas.This recipe is Lactose Free.

You might like

You might like