Slice the beef on the diagonal and across the grain – this ensures you get thin, tender pieces and makes the beef go a long way.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
441
Ingredients
200g
dried spelt noodles, we used Biona Organic
1
large carrot, peeled
2Tbsp.
gochujang
1Tbsp.
rice wine vinegar
1Tbsp.
mirin
2tsp.
sesame oil
1Tbsp.
light soy sauce
2Tbsp.
vegetable oil
400g
beef rump or bavette steak, fat trimmed, thinly sliced
5
garlic cloves, crushed
5
cm piece fresh root ginger, peeled and grated
200g
pak choi, quartered lengthways
200g
baby corn, halved lengthways
50g
bean sprouts
2tsp.
sesame seeds, to garnish (optional)
Directions
Step 1Bring a large pan of water to the boil. Add the noodles and cook according to pack instructions. Drain and rinse under cold water to cool. Set aside.
Step 2Peel the carrot into ribbons using a Y-shaped peeler and set aside. In a small bowl mix the gochujang, vinegar, mirin, sesame oil, soy sauce and 3tbsp water.
Step 3Heat 1tbsp vegetable oil in a large frying pan or wok over high heat and brown the beef, in batches, for 2-3min. Remove to a plate.
Step 4Add remaining 1tbsp oil to the pan or wok with the garlic and ginger, and fry for 30sec. Add pak choi, carrot ribbons and baby corn and fry for 3min, until just tender.
Step 5Add the drained noodles along with beef and gochujang sauce to the pan or wok. Stir-fry until everything is well coated in the sauce, about 1-2min. Stir through bean sprouts and cook for 30sec. Check seasoning and scatter over sesame seeds, if using. Serve immediately.
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