Gochujang Beef Noodles

• Beef Sirloin(500 g)
• Egg noodles(300 g)
• Bell pepper(1)
• Carrot(1)
• Cabbage(200 g)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Gochujang paste(3 tbsp)
• Soy sauce(3 tbsp)
• Honey(1 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Cornflour(2 tsp)
• Rapeseed Oil(2 tbsp)
• Sesame seeds(2 tsp)optional

Method

1. 1

   Thinly slice the {Beef steak}. Thinly slice the {Bell pepper}, julienne the {Carrot}, shred the {Cabbage}, slice the {Spring Onion}, mince the {Garlic}, and grate the {Ginger}.

   ~10 min

2. 2

   Whisk together the {Gochujang paste}, {Soy sauce}, {Honey}, {Rice Vinegar}, {Sesame oil}, and {Cornstarch} in a small bowl until smooth. Add 3 tbsp water to loosen the sauce.

   ~2 min

3. 3

   Cook the {Egg noodles} in boiling water according to the pack until just tender, about 4 minutes. Drain and rinse briefly to stop the cooking.

   ~4 min

4. 4

   Heat 1 tbsp of the {Vegetable oil} in a large wok or frying pan over high heat. Add the {Beef steak} and stir-fry for 3–4 minutes until lightly seared and just cooked through. Transfer to a plate.

   ~4 min

5. 5

   Add the remaining {Vegetable oil} to the pan, then stir-fry the {Bell pepper}, {Carrot}, {Cabbage}, most of the {Spring Onion}, the {Garlic}, and the {Ginger} for 3 minutes until crisp-tender.

   ~3 min

6. 6

   Return the {Beef steak} to the pan with the drained {Egg noodles}. Pour in the sauce and toss for 2–3 minutes until the noodles are glossy and evenly coated.

   ~3 min

7. 7

   Serve topped with the remaining {Spring Onion} and the {Sesame seeds}.

   ~2 min