Korean Style Beef with Noodles

Today I’m going to show you my take on a fantastic slimming world dish that is freely available in a well-known local frozen food store un the UK and in Spain. This dish is called Korean Style Beef Noodles.

I find that when some of recipes are written on the back of the ready meal packaging, there is always a few ingredients that are not just lying around in your store cupboard, so to help get over this, I have used ingredients that can be found in your store cupboard such as ginger powder instead of stem or fresh ginger and whole dried chillies where you don’t have fresh chillies to hand.

The cooking is just as easy, and the end result looks absolutely fantastic and tases utterly delicious.

For this Korean-Style Beef noodles dish you will need the following ingredients:

Brining it all together.

Start by crushing peeling and thinly slicing 3 cloves of garlic.

De-seed and thinly slice 1 red chilli, if you do not have fresh red chili, then dried chillies are a great alternative and are exactly what I have used here.

Slice up 4 or 5 closed cup mushrooms and roughly slice 2-3 medium sized spring onions. And remember top hold some back for garnishing the dish when complete

Cut your sirloin steak into thin slices to ensure that they cook quickly and evenly. I have used thinly sliced sirloin steak for my dish, but you can use any steak that you prefer.

If you are not all that keen on beef, this method can also be used to make great alternative Korean style noodle dishes such as Chicken or king prawns.

There a are a couple of precooking steps to take with this recipe, the first of which is to bring a pan of water to a rolling boil and add your dried noodles.

Cook your noodles to the packet instructions which is normally approximately 4-5 minutes then remove from the pan and set aside for later.

The next thing we need to do is get our Korean spicy sauce ready. Spray a pan with fry light,  add the sliced garlic, the sliced chillies, and the ginger powder, stir for 30 seconds to help release the flavours to the pan.

Add the crumbled beef stock cube and continue to stir for a few seconds then add the tomato puree and stir well to combine.

Add 300 ml of hot water to the pan and bring to a boil string continuously then add 2 tablespoons of dark soy. Reduce the heat and simmer for 5 minutes, transfer to a jug and set aside.

Add a little low calorie spray oil or fry light to a wok or deep-frying pan, add the beef strips and fry for 4-5 minutes, remove from the wok and set aside to rest.

In the same wok, add the stir fry vegetables, sliced mushrooms and some of the spring onions. Stir fry for 30 seconds then add a splash of water. Continue to stir fry for a further 2-3 minutes.

Now it’s time to add the beef strips back to the pan and stir through to evenly combine.

Add your Korean sauce and allow it to come back to temperature and starting to bubble up

Finally, add your cooked noodles back to the pan, toss or stir to fully combine and warm through and your Korean style beef with noodles are ready to plate up and serve.

Garnish with some sliced spring onions and freshly chopped parsley.

Korean Style Beef with Noodles

Recipe by Steve WalkerCourse: Different, Featured, Healthy Food, Main Course, Meat, Slimming Recipes, SW Recipes

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Ingredients

• Sirloin or frying steak thinly sliced

• Low calorie spray oil

• 3 cloves of garlic thinly sliced or crushed.

• 1 finely sliced fresh or dried chilli

• 1 Tsp dried ginger powder

• 1 beef stock cube, crushed

• Freshly cracked black pepper.

• 2 tablespoons of tomato puree

• 300ml boiling water

• 2 tbsp. Dark Soy sauce

• Dried Soba noodles or egg noodles

• 1/2 pack, stir fry vegetables

• Freshly chopped parsley to garnish (Optional)

Directions

• Crush, peel and thinly slice 3 cloves of garlic. De-seed and thinly slice 1 red chilli and slice the mushrooms and spring onions.
• Thinly slice the beef and set aside
• Cook your noodles to the packet instructions which is normally approximately 4-5 minutes then remove from the pan and set aside for later.
• Spray a pan with fry light,  add the sliced garlic, the sliced chillies, and the ginger powder, stir for 30 seconds to help release the flavours to the pan.
  
  Add the crumbled beef stock cube and continue to stir for a few seconds then add the tomato puree and stir well to combine.
  Add 300 ml of hot water to the pan and bring to a boil string continuously then add 2 tablespoons of dark soy. Reduce the heat and simmer for 5 minutes, transfer to a jug and set aside.
  
• Add a little low calorie spray oil or fry light to a wok or deep-frying pan, add the beef strips and fry for 4-5 minutes, remove from the wok and set aside to rest.
• In the same wok, add the stir fry vegetables, sliced mushrooms and some of the spring onions (hold some spring onions back to garnish the dish). Stir fry for 30 seconds then add a splash of water. Continue to stir fry for a further 2-3 minutes.
• Add the beef strips back to the pan and stir through to evenly combine then add your Korean sauce and allow it to come back to temperature and starting to bubble up before adding your pre-cooked noodles.
  
  Toss and stir through to ensure the noodles are piping hot and you are ready to serve.
• Plate up and garnish with the remaining spring onions and freshly chopped parsley.

Recipe Video