Korean Barbecue Noodles
Serves 2 person
10 min prep
15 min cook
Tender steak, glossy noodles, crunchy veggies, and our irresistible Korean Barbecue with Gochujang Relish… this bowl is serving big flavour with minimal effort.
Ingredients
- 200 g beef rump steak, thinly sliced
- 6 Tbsp, divided Barker’s Korean Barbecue with Gochujang Relish
- 100 g rice or sweet potato noodles
- 1 brown onion
- 1 Carrot
- 1 Red capsicum
- 1 Tbsp, divided Sesame oil
- 2 Tbsp soy sauce
- 2 tsp toasted sesame seeds, to garnish
- fresh coriander, to garnish
Method
- Season sliced steak with salt and pepper and toss with half of the Barker’s Korean Barbecue with Gochujang Relish. Set aside.
- Cook noodles according to instructions on packaging. Drain and rinse with cold water.
- Slice onion into thin wedges, julienne carrot and thinly slice capsicum.
- Heat half of the oil in a large wok or frying pan. Stir fry steak until browned all over. Remove from pan. Add remaining oil, onion, carrot and capsicum and stir fry until tender.
- Add noodles, steak, remaining Barker’s Korean Barbecue with Gochujang Relish and soy sauce and toss until well combined.
- Serve garnished with sesame seeds and coriander.
Allergens
- Gluten, wheat, soy, sesame.
