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.
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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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,119kJ/ 504kcals |
|---|---|
Fat | 17.4g |
Saturated Fat | 4.7g |
Carbohydrates | 66.1g |
Sugars | 23.6g |
Fibre | 3g |
Protein | 20.7g |
Salt | 2g |
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