Guest chef

Karen Burns-Booth

Karen Burns-Booth is a food and travel writer and writes her blog, Lavender and Lovage, from her French and English kitchens.

Korean barbecue beef stir-fry with noodles

  • Serves 2
  • Total time 20 mins
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Korean barbecue beef stir-fry with noodles
Korean barbecue beef stir-fry with noodles

step by step

  • 1Cut the steak into thin strips and put in a bowl with the soy sauce, half of the sesame oil and the garlic. Mix together well and leave to marinate for 10 minutes.
  • 2Meanwhile, heat a wok or large frying pan, add the sesame seeds and toast for 2-3 minutes, shaking the pan occasionally. Remove and set aside.
  • 3Return the wok or frying pan to the heat, add the remaining oil and, when hot, add the steak. Stir-fry for 2-3 minutes, then add the chilli, spring onions, stir-fry vegetables and gochu jang sauce. Cook for 2 minutes more.
  • 4Add the noodles and a couple of tablespoons of water and stir-fry for a further 2 minutes until the steak is cooked and the noodles are heated through. Toss with the coriander, if using, and serve scattered with the sesame seeds.
  • Recipe photograph by Dan Jones

You will need

  • 1 x sirloin steak (about 200g), trimmed and cut into strips
  • 2 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 2 garlic cloves, crushed
  • 1 tbsp sesame seeds
  • 1 red chilli, finely sliced (deseeded, if you like)
  • 4 spring onions, trimmed and sliced
  • 1 x 240g pack Taste the Difference baby vegetable stir-fry
  • 4 tbsp YogiYo gochu jang Korean chilli cooking sauce
  • ½ x 300g pack quick-to-cook pad thai ribbon noodles
  • a small handful of coriander, chopped (optional)

+ Nutritional Information