Korean Barbecue Noodles
Serves 2 person
10 min prep
15 min cook
Ingredients
- Beef rump steak, thinly sliced
- Tbsp, divided Barker’s Korean Barbecue Gochujang Relish
- 100 g Rice or sweet potato noodles
- 1 Brown onion
- 1 Carrot
- 1 Red capsicum
- 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 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 Gochujang Relish and soy sauce and toss until well combined.
- Serve garnished with sesame seeds and coriander.
