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.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
441
Ingredients
200 g dried spelt noodles, we used Biona Organic
1 large carrot, peeled
2 Tbsp. gochujang
1 Tbsp. rice wine vinegar
1 Tbsp. mirin
2 tsp. sesame oil
1 Tbsp. light soy sauce
2 Tbsp. vegetable oil
400 g beef rump or bavette steak, fat trimmed, thinly sliced
5 garlic cloves, crushed
5 cm piece fresh root ginger, peeled and grated
200 g pak choi, quartered lengthways
200 g baby corn, halved lengthways
50 g bean sprouts
2 tsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
