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
Korean BBQ Beef
with mushrooms, mung bean noodles & an umami BBQ sauce
Hands on Time: 25 - 35 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- 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
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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 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.
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 2-3 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!
Black Sesame Seeds - 5ml
Button Mushrooms - 125g
Fresh Chilli - 1
Garlic Clove - 1
Fresh Ginger - 15g
Mung Bean Vermicelli Noodles - 1 cake
Edamame Beans - 50g
Free-range Beef Schnitzel (without crumb) - 150g
Korean BBQ Sauce - 72.5ml
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!
Black Sesame Seeds - 10ml
Button Mushrooms - 250g
Fresh Chilli - 1
Garlic Cloves - 2
Fresh Ginger - 30g
Mung Bean Vermicelli Noodles - 2 cakes
Edamame Beans - 100g
Free-range Beef Schnitzel (without crumb) - 300g
Korean BBQ Sauce - 145ml
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!
Black Sesame Seeds - 10ml
Button Mushrooms - 250g
Garlic Cloves - 2
Fresh Chilli - 1
Fresh Ginger - 30g
Mung Bean Vermicelli Noodles - 2 cakes
Edamame Beans - 100g
Free-range Beef Schnitzel (without crumb) - 300g
Korean BBQ Sauce - 145ml
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.
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. 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.
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!
Black Sesame Seeds - 20ml
Button Mushrooms - 500g
Fresh Chillies - 2
Garlic Cloves - 4
Fresh Ginger - 60g
Mung Bean Vermicelli Noodles - 4 cakes
Edamame Beans - 200g
Free-range Beef Schnitzel (without crumb) - 600g
Korean BBQ Sauce - 290ml
Woolies Products in this dish
