Korean BBQ Stir Fry with Noodles

This delicious recipe for a Koean BBQ stir fry is sure to add a fiery twist to your evening meal!

Korean BBQ Stir Fry with Noodles

Serves 2

This recipe is sure to bring you a taste of Korea, but with a fiery kick! For added flavour, try using our good beef sirloin steaks, from our organic free range beef. To find out more information about this, please click here. The good beef sirloin steaks can be purchased online and are available for local delivery.

We have borrowed this recipe from Karen Burns-Booth to share with you all (the photograph has been taken by Dan Jones). We hope you love it as much as we do!

Free from: Dairy


1 x sirloin steak (about 200g), trimmed and cut into strips

2 tbsp soy sauce

2 tbsp toasted sesame oil

2 garlic cloves, crushed

1 tbsp sesame seeds

1 red chilli, finely sliced (deseeded, if you prefer less heat)

4 spring onions, trimmed and sliced

1 x 240g pack of baby vegetable stir-fry

4 tbsp YogiYo gochu jang Korean chilli cooking sauce

½ x 300g pack quick-to-cook pad thai ribbon noodles

a small handful of coriander, chopped (optional)


Cut the steak into thin strips and put in a bowl with the soy sauce, half of the sesame oil and the garlic. Mix together well and leave to marinate for 10 minutes.

Meanwhile, heat a wok or large frying pan, add the sesame seeds and toast for 2-3 minutes, shaking the pan occasionally. Remove and set aside.

Return the wok or frying pan to the heat, add the remaining oil and, when hot, add the steak. Stir-fry for 2-3 minutes, then add the chilli, spring onions, stir-fry vegetables and gochu jang sauce. Cook for 2 minutes more.

Add the noodles and a couple of tablespoons of water and stir-fry for a further 2 minutes until the steak is cooked and the noodles are heated through. Toss with the coriander, if using, and serve scattered with the sesame seeds.

Helen Browning's Organic
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