Korean-style noodles with beef
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
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
Garlic
2 clove(s), crushed
Brown onion
1 medium, thinly sliced
Shiitake mushrooms
100 g, sliced
Carrot(s)
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)
Instructions
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.
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