Save to your scrapbook
Beef gochujang stir fry
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp sunflower oil
400g 5% fat Aberdeen Angus beef mince
105g jar Cooks’ Ingredients Gochujang Chilli Paste (or less, to taste)
225g wholewheat noodles
300g pack superbright stir fry
200g pack cavolo nero
2cm ginger, peeled and grated
5 salad onions, sliced
2 tbsp soy sauce, plus extra to taste
½ x 100g pack coriander, chopped
1. Add ½ tbsp oil to a wok over a high heat. Add the mince and the gochujang, breaking up the mince with a wooden spoon. Fry for 5-6 minutes, until browned all over and starting to crisp. Remove to a plate. Meanwhile, prepare the noodles according to the pack instructions.
2. Add the remaining oil to the pan and add the stir fry vegetables and cavolo nero and fry for 4 minutes. Add the ginger and salad onions and cook for another minute.
3. Drain the noodles, then add to the wok with the soy sauce, toss together, then add the mince and a splash of water if needed. Taste the seasoning and add more soy, if liked. Remove from the heat and stir through the chopped coriander to serve.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in October 2019.