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Gochujang beef stir fry with rice noodles
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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
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.
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?
Typical values per serving:
Low in saturated fat/1 of your 5 a day