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Korean beef and glass noodles
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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.
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.
Typical values per serving: