Beef bulgogi noodle stir-fry
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Soy sauce
2 tbs, dark variety
Mirin seasoning
2 tbs
Garlic
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)
Instructions
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.
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