Korean Beef with Vegetable Noodles


serves 4
225 g (8 oz) rump or sirloin steak, thinly sliced
15 g (1 tbsp) sugar
45 ml (3 tbsp) soy sauce
4 spring onions
1 clove garlic, crushed
20 g (2 tbsp) sesame seeds, roasted
100 g (4 oz) transparent noodles, soaked in water for 20 minutes
40 Chinese mushrooms, soaked in water for 30 minutes
1 onion, peeled and sliced
1 carrot, peeled and cut into fine matchstick-like pieces
2 courgettes or 1/2 cucumber, trimmed and cut into sticks
1/2 red pepper, seeded and cut into strips
4 button mushrooms, sliced
75 g (3 oz) bean sprouts, washed and drained
sesame oil for cooking
1 - 2 eggs, separated
salt and pepper


1. Chill the steak so that it is easier to slice finely and cut it into 5cm (2in) strips.

2. Mix with the sugar, two thirds of the soy sauce, one of the spring onions, finely chopped, the garlic and a few crushed sesame seeds.

3. Leave to marinate for an hour or two.

4. Cook the soaked and drained noodles in boiling water for 5 minutes. Drain well and separate by pulling apart.

5. Drain the mushrooms and slice.

6. Prepare the onion, carrot, courgettes or cucumber, red pepper, button mushrooms, bean sprouts and spring onions.

7. Heat a little oil in a frying pan or wok. Break the egg yolks and pour them into the pan.

8. When they are set, remove them onto absorbent kitchen paper.

9. Heat the pan again and pour in the egg whites. When these are set, drain, then cut up the yolk and white into strips or diamond shapes for the garnish.

10. Drain the marinade from the beef. Heat a little more sesame oil and stir-fry the beef until it changes colour.

11. Add the carrot and onion next. Cook for 2 minutes then add all the other vegetables, tossing all the time until they are just cooked.

12. Add noodles and soy sauce and taste for seasoning. Cook for 1 more minute.

13. Turn out onto a serving dish and garnish attractively with egg strips, the remaining spring onion, chopped and the rest of the sesame seeds.

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