Korean barbecue beef stir-fry with noodles
Serves: 2
Total time: 
Recipe photograph by Dan Jones
Korean barbecue beef stir-fry with noodles
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
477Kcal
Fat
21gr
Saturates
5gr
Carbs
39gr
Sugars
17.5gr
Fibre
5gr
Protein
31gr
Salt
3.4gr
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.
See more of Karen Burns-Booth’s recipes
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.
See more of Karen Burns-Booth’s recipes
Ingredients
- 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)
Step by step
- Cut 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.
- Meanwhile, 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.
- Return 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.
- Add 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.
