Korean beef and glass noodles

Name: Korean beef and glass noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 340 g essential Waitrose British beef frying steak, cut into 1cm strips; 2 tbsp light soy sauce; 2 tbsp Cooks' Ingredients Gochujang Chilli Paste; 2 tbsp Japanese rice vinegar; 2 clove/s garlic, crushed; 2 tbsp essential Waitrose honey; 200 g rice vermicelli noodle nests; 1½ tbsp essential Waitrose vegetable oil; 2 essential Waitrose carrots, cut into thin matchsticks; 2 essential Waitrose Red Peppers, cut into thin strips; 1 pack essential Waitrose salad onions, sliced diagonally

The beef in this recipe is deliciously sticky and caramelised, whilst the Cooks' Ingredients Korean-style gochujang chilli paste - with its sweet and spicy flavour - adds real depth to this dish.

3 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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340g essential Waitrose British beef frying steak, cut into 1cm strips
2 tbsp light soy sauce
2 tbsp Cooks' Ingredients Gochujang Chilli Paste
2 tbsp Japanese rice vinegar
2 clove/s garlic, crushed
2 tbsp essential Waitrose honey
200g rice vermicelli noodle nests
1½ tbsp essential Waitrose vegetable oil
2 essential Waitrose carrots, cut into thin matchsticks
2 essential Waitrose Red Peppers, cut into thin strips
1 pack essential Waitrose salad onions, sliced diagonally

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.
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.
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.