Beef bulgolgi noodle stir-fry
Wholewheat Noodle Nests, dry
Dark Soy Sauce
2 clove(s), crushed
2 teaspoons, level
Beef rump steak, lean, raw
500 g, cut into thin slices
1 large, cut into thin wedges
- Bring a pan of water to the boil and cook The noodles to pack instructions, then drain and set aside.
- In a bowl, combine the soy sauce, mirin, garlic, chilli flakes, caster sugar and ½ tablespoon sesame oil Cut the steak into thin slices then add to the marinade and stir to coat.
- Heat ½ teaspoon sesame oil in a nonstick wok over a high heat, then stir-fry the onion for 2 minutes. Add the beef and all the marinade and stir-fry for 5 minutes.
- Remove from the heat then add the noodles, spinach and toasted sesame seeds. Toss together until the spinach has wilted, then serve.