Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, korean beef noodles. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Korean Beef Noodles is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Korean Beef Noodles is something which I’ve loved my entire life.
While noodles are cooking, cook mushrooms in oil in a small skillet until softened, then remove and drain away the liquid that collects. In a small bowl, combine the vinegar, brown sugar, soy sauce, and sesame oil. Thinly slice the steak into bite-size pieces. Try Sticky Chinese Lemon Chicken, One Pot Cashew Chicken Ramen, and Baked Sweet & Spicy Chicken.
To get started with this particular recipe, we have to first prepare a few components. You can cook korean beef noodles using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Korean Beef Noodles:
- Make ready 5 large garlic cloves
- Get 40 g fresh root ginger
- Prepare 1 red chilli (large, 4 or 5 inches)
- Prepare Oil for cooking
- Make ready 1 beef stock cube (red oxo)
- Take 2 tbsp heaped of tomato puree
- Make ready 0.5 tsp marmite
- Prepare 1.5 tbsp rice vinegar
- Get 4 tbsp dark soy sauce
- Make ready 1 tsp heaped demerara sugar
- Make ready 250 g dried soba noodles or medium egg noodles
- Make ready 400 g sirloin steak
- Make ready 600 g mixed stir fry vegetables
Serve immediately, garnished with sesame seeds, if desired. A homemade version of Korean-style spicy beef instant noodles made with short ribs, Korean chili paste, and kimchi. Note: All Asian ingredients can be found in Asian specialty markets or ordered onilne. Kombu is dried sea kelp; order online here.
Steps to make Korean Beef Noodles:
- First, start the sauce; throw the fresh ginger, garlic and de-seeded chilli in to a mini chopper, blender or use a pestle and mortar to make a paste.
- Fry the paste for a minute or two before adding the stock cube, tomato puree and marmite. Add 300ml of cold water, bring to the boil and then simmer for 10 minutes.
- While the sauce is reducing, cut the steak in to thin strips and fry until nicely browned. Put on a plate to one side to rest.
- Cook the noodles according to the pack instructions. The noodles I use take 4-5 minutes in boiling water taken off the heat.
- Next cook the veg. Stir fry for a few minutes until suitably floppy but firm. I like to use 150g of beansprouts, 150g of sugar snap peas and a 300g bag of mixed stir fry veg with edemame beans and butternut squash.
- Finish the sauce once the ten minutes are up by adding the vinegar, soy and sugar. Stir in until the sugar is dissolved.
- Finally, mix the noodles, beef and sauce in to the veg and heat through for a couple of minutes more so that it's all combined nicely. Serve in a big bowl with chopsticks.
Note: All Asian ingredients can be found in Asian specialty markets or ordered onilne. Kombu is dried sea kelp; order online here. Katsuobushi is dried, smoked bonito; order online here. Niboshi are dried anchovies; order online here. Push beef to the side to make enough space for the noodles.
So that’s going to wrap this up for this special food korean beef noodles recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
