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    Gochujang beef stir fry with rice noodles

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    Gochujang beef stir fry with rice noodles

    • Preparation time: 5 minutes + marinating
    • Cooking time: 10 minutes
    • Total time: 15 minutes + marinating

    Serves: 4


    21/2 tbsp gochujang chilli paste
    1 tbsp honey
    11/2 tbsp low salt light soya sauce
    11/2 tbsp Chinese rice vinegar
    300g pack Aberdeen Angus beef frying steak
    100g rice vermicelli noodles
    1 tbsp toasted sesame oil
    300g pack superbright stir fry
    100g beansprouts
    1 tbsp sesame seeds, toasted


    1. Combine the gochujang, honey, soya and rice vinegar in a bowl. Cut the beef into finger-width strips and add to the bowl. Mix well, then leave to sit for 10 minutes. Meanwhile, cook the noodles according to pack instructions, then drain and set aside.

    2. Heat ½ tbsp sesame oil in a wok or large frying pan over a high heat. Add the beef, leaving any residual marinade in the bowl. Fry for 2-3 minutes, then remove to a bowl with the juices.

    3. Add the stir fry mix to the wok and cook according to pack instructions, with an extra drizzle of sesame oil. Return the beef, any cooking juices, and remaining marinade to the wok together with the beansprouts and toss well until piping hot and cooked through. Stir in the noodles to heat through, then pile into bowls, topping with a scattering of sesame seeds to serve. 

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    Cook’s tip We have lots of different combinations of vegetables in our range of stir fry packs, so why not ring the changes each time you try this recipe to find your favourite combination?


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