Korean beef and glass noodles

The beef should be sticky and caramelised, so cook it in batches over a high heat, in a flat-bottomed frying pan rather than a wok.

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes

Serves: 4


340g pack essential Waitrose British beef frying steak, cut into 1cm strips

2 tbsp light soy sauce

2 tbsp Waitrose Cooks’ Ingredients gochujang chilli paste

2 tbsp Japanese rice vinegar

2 garlic cloves, crushed

2 tbsp essential Waitrose honey

200g Thai Taste rice vermicelli noodle nests

1 1⁄2 tbsp essential Waitrose vegetable oil

2 essential Waitrose carrots, cut into thin matchsticks

2 essential Waitrose red peppers, cut into thin strips

bunch essential Waitrose salad onions, sliced diagonally


1. Put the beef in a bowl with the soy sauce, gochujang paste, vinegar, garlic and honey; set aside for 5 minutes. Meanwhile, prepare the noodles according to pack instructions; set aside.

2. Heat 1⁄2 tbsp oil in a large, flat-bottomed frying pan until it’s smoking hot. Lift 1⁄2 the meat from the marinade, scraping any excess liquid back into the bowl. Stir-fry over the highest heat for 2 minutes, until golden; transfer to a plate and set aside. Repeat this step with the remaining meat.

3. Add the remaining 1⁄2 tbsp oil to the pan along with the carrots, pepper and salad onions; stir-fry for 2 minutes, then add any leftover marinade and bubble for 1 minute. Toss the meat with the vegetables, then pile on top of the noodles. Scatter with coriander and toasted sesame seeds, if liked.