Spicy Gochujang Beef Stir-Fry

Nutrition per serve

Ingredients

• 1pcs carrot
• 200g cabbage
• 1pcs spring onion
• 1pcs ginger
• 1clove garlic
• 1pcs beef-style stock cubes
• 30g Korean chilli paste
• 20ml mirin
• 10ml sesame oil
• 300g beef stir-fry
• 150g vermicelli noodles
• 60ml (¼ cup) boiling water
• 23ml soy sauce
• 5ml white vinegar
• 5ml honey
• 23ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Halve the carrot lengthwise, then thinly slice on an angle. Thinly slice the cabbage with a sharp knife or mandoline. Cut the spring onion into 5cm lengths, then thinly slice lengthwise. Peel and finely grate the ginger. Crush or finely chop the garlic.
2. Step 2 — Make stir-fry sauce
   Crumble 1 stock cube* into a heatproof jug, add 60ml (¼ cup) boiling water and stir to dissolve. Add the garlic, chilli paste (reduce for less of a chilli kick), mirin, half the sesame oil*, 1½ tbs soy sauce, 1 tsp white vinegar and 1 tsp honey and whisk to combine.
3. Step 3 — Stir-fry beef
   Separate the beef stir-fry. Heat 1 tbs oil in a large deep frypan over high heat until very hot (beef stir-fry is best with hot and fast cooking, so get your pan very hot before adding the beef and stick to the short cooking time). Stir-fry the beef for 1-2 mins until browned. Remove from the pan, reserving the pan.
4. Step 4 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Stir-fry vegetables
   Wipe the reserved frypan clean. Heat 2 tsp oil over high heat. Stir-fry the carrot for 2 mins or until starting to soften. Add the cabbage and ginger and stir-fry for 2-3 mins until softened.
6. Step 6 — Get ready to serve
   Add the stir-fry sauce, noodles, beef and any resting juices to the vegetables and cook, tossing, for 1 min or until well combined and heated through. Divide the stir-fry among bowls. Scatter with the spring onion to serve.

Allergens

Soy, Gluten, Wheat, Sesame