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Korean beef and glass noodles
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.
Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins
Ingredients
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
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.
Cook’s tip
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.
