Korean BBQ Beef

Tender strips of free-range beef lathered in a thick, sticky Korean BBQ sauce. Tumbled with silky vermicelli and mushrooms fried in garlic, ginger, and chilli. Watch out, there’ll be no holding back!

Korean BBQ Beef

with mushrooms, mung bean noodles & an umami BBQ sauce

4.9

Hands on Time: 25 - 35 minutes

Overall Time: 35 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Korean BBQ Beef
  1. BLACK SESAMES

    Place a nonstick pan over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.

  2. PAN FRY THE MUSHIES

    Return the pan to a medium-high heat with a drizzle of oil. Wipe the mushrooms clean with damp cloth or paper towel and thickly slice. When the pan is hot, fry for 3-4 minutes until golden. In the final minute, add the chopped chilli (to taste), the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside.

  3. NOODLES & EDAMAME

    Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the Edamame Beans in boiling water and set aside.

  4. BBQ Beef/" title="View all our recipes with Beef at eCook">Beef

    Pat the Beef/" title="View all our recipes with Beef at eCook">Beef dry with paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the strips for 1 minute per side until browned but not cooked through. On completion, pour in the Korean BBQ Sauce and toss until coated. Allow to simmer for 2-3 minutes until the sauce has thickened, stirring occasionally.

  5. FINISH IT UP

    Once the sauce has finished simmering, add the cooked noodles and mushrooms to the pan. Stir for about a minute until reheated and coated, and remove from the heat on completion. Drain the Edamame Beans.

  6. BOWL IT UP

    Serve up a bowl of delish Korean BBQ-style noodles. Finish off by garnishing with the Edamame Beans and sprinklings of toasted sesame seeds. Good job, Chef!

  1. BLACK SESAMES

    Place a nonstick pan over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.

  2. PAN FRY THE MUSHIES

    Return the pan to a medium-high heat with a drizzle of oil. Wipe the mushrooms clean with damp cloth or paper towel and thickly slice. When the pan is hot, fry for 4-5 minutes until golden. In the final minute, add the chopped chilli (to taste), the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside.

  3. NOODLES & EDAMAME

    Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the Edamame Beans in boiling water and set aside.

  4. BBQ Beef/" title="View all our recipes with Beef at eCook">Beef

    Pat the Beef/" title="View all our recipes with Beef at eCook">Beef dry with paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the strips for 1 minute per side until browned but not cooked through. On completion, pour in the Korean BBQ Sauce and toss until coated. Allow to simmer for 3-4 minutes until the sauce has thickened, stirring occasionally.

  5. FINISH IT UP

    Once the sauce has finished simmering, add the cooked noodles and mushrooms to the pan. Stir for about a minute until reheated and coated, and remove from the heat on completion. Drain the Edamame Beans.

  6. BOWL IT UP

    Serve up a bowl of delish Korean BBQ-style noodles. Finish off by garnishing with the Edamame Beans and sprinklings of toasted sesame seeds. Good job, Chef!

  1. BLACK SESAMES

    Place a nonstick pan over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.

  2. PAN FRY THE MUSHIES

    Return the pan to a medium-high heat with a drizzle of oil. Wipe the mushrooms clean with damp cloth or paper towel and thickly slice. When the pan is hot, fry for 4-5 minutes until golden. In the final minute, add the chopped chilli (to taste), the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside.

  3. NOODLES & EDAMAME

    Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the Edamame Beans in boiling water and set aside.

  4. BBQ Beef/" title="View all our recipes with Beef at eCook">Beef

    Pat the Beef/" title="View all our recipes with Beef at eCook">Beef dry with paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the strips for 1 minute per side until browned but not cooked through. On completion, pour in the Korean BBQ Sauce and toss until coated. Allow to simmer for 3-4 minutes until the sauce has thickened, stirring occasionally.

  5. FINISH IT UP

    Once the sauce has finished simmering, add the cooked noodles and mushrooms to the pan. Stir for about a minute until reheated and coated, and remove from the heat on completion. Drain the Edamame Beans.

  6. BOWL IT UP

    Serve up a bowl of delish Korean BBQ-style noodles. Finish off by garnishing with the Edamame Beans and sprinklings of toasted sesame seeds. Good job, Chef!

  1. BLACK SESAMES

    Place a large, nonstick pan over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool.

  2. PAN FRY THE MUSHIES

    Return the pan to a medium-high heat with a drizzle of oil. Wipe the mushrooms clean with damp cloth or paper towel and thickly slice. When the pan is hot, fry for 4-5 minutes until golden. In the final minute, add the chopped chilli (to taste), the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside.

  3. NOODLES & EDAMAME

    Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the Edamame Beans in boiling water and set aside.

  4. BBQ Beef/" title="View all our recipes with Beef at eCook">Beef

    Pat the Beef/" title="View all our recipes with Beef at eCook">Beef dry with paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the strips for 1 minute per side until browned but not cooked through. You may need to do this step in batches for the best results. On completion, pour in the Korean BBQ Sauce and toss until coated. Allow to simmer for 4-5 minutes until the sauce has thickened, stirring occasionally.

  5. FINISH IT UP

    Once the sauce has finished simmering, add the cooked noodles and mushrooms to the pan. Stir for about a minute until reheated and coated, and remove from the heat on completion. Drain the Edamame Beans.

  6. BOWL IT UP

    Serve up a bowl of delish Korean BBQ-style noodles. Finish off by garnishing with the Edamame Beans and sprinklings of toasted sesame seeds. Good job, Chef!

Frequently Asked Questions

What is the preparation time for Korean BBQ Beef?

The preparation time for Korean BBQ Beef with mushrooms, mung bean noodles & an umami BBQ sauce is between 25 and 35 minutes.

What is the total time required to make Korean BBQ Beef with mushrooms, mung bean noodles & an umami BBQ sauce?

The total time required to make Korean BBQ Beef with mushrooms, mung bean noodles & an umami BBQ sauce is between 35 and 45 minutes.

How many servings does Korean BBQ Beef provide?

4 servings

What are the main ingredients in Korean BBQ Beef?

Beef, Black Sesame Seeds, Button Mushrooms, Edamame Beans, Free-Range Beef Schnitzel (without crumb), Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Korean BBQ Sauce, Mung Bean Vermicelli Noodles

What is the nutritional information of Korean BBQ Beef?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Korean BBQ Beef?

BLACK SESAMES: Place a nonstick pan over a medium heat. When hot, toast the seeds for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan on completion and set aside to cool. PAN FRY THE MUSHIES: Return the pan to a medium-high heat with a drizzle of oil. Wipe the mushrooms clean with damp cloth or paper towel and thickly slice. When the pan is hot, fry for 4-5 minutes until golden. In the final minute, add the chopped chilli (to taste), the grated garlic, and the grated ginger. Shift continuously for the remaining time until combined and fragrant. Transfer to a bowl on completion, cover to keep warm, and set aside. NOODLES & EDAMAME: Boil the kettle. Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and return to the bowl. Toss through some oil to prevent sticking and set aside. Submerge the edamame beans in boiling water and set aside. BBQ BEEF: Pat the beef dry with paper towel and cut into 2cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the strips for 1 minute per side until browned but not cooked through. On completion, pour in the Korean BBQ sauce and toss until coated. Allow to simmer for 3-4 minutes until the sauce has thickened, stirring occasionally. FINISH IT UP: Once the sauce has finished simmering, add the cooked noodles and mushrooms to the pan. Stir for about a minute until reheated and coated, and remove from the heat on completion. Drain the edamame beans. BOWL IT UP: Serve up a bowl of delish Korean BBQ-style noodles. Finish off by garnishing with the edamame beans and sprinklings of toasted sesame seeds. Good job, Chef!

What should be prepared from my kitchen to make Korean BBQ Beef?

Beef, Black Sesame Seeds, Button Mushrooms, Edamame Beans, Free-Range Beef Schnitzel (without crumb), Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Korean BBQ Sauce, Mung Bean Vermicelli Noodles

How many calories does Korean BBQ Beef have?

calories

How much fat content does Korean BBQ Beef have?

grams

Woolies Products in this dish

Photo of Baby Button Mushrooms 150 g

Baby Button Mushrooms 150 G

Views: 840