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!
Serves
Scaled from the card's 2-serving amounts and rounded to measurable quantities.
Ingredients
🥣 Sauces
-
220ml
Korean BBQ Sauce
40ml Soy Sauce, 30ml Rice Wine Vinegar, 15ml Honey & 60ml Clarks Kitchen Asian BBQ Sauce
🧂 Spices & Seasoning
- 15ml Black Sesame Seeds
-
1½
Fresh Chilli
deseeded & finely chopped
🥬 Fruit & Vegetables
-
3
Garlic Cloves
peeled & grated -
45g
Fresh Ginger
peeled & grated
🍄 Mushrooms
- 375g Button Mushrooms
🥩 Meat & Protein
-
450g
Free-range Beef Schnitzel
without crumb
🫘 Beans & Legumes
- 150g Edamame Beans
🍜 Grains & Noodles
- 3 cakes Mung Bean Vermicelli Noodles
🏠 From your kitchen
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
Allergens
Raw ingredient energy · 3 servings
| Ingredients on the card, at raw weight | 696 kcal |
| Cooking oil for frying estimated
7ml per person — the steps say “a drizzle” |
+57 kcal |
| Per person, including the oil | 753 kcal |
| Whole dish, raw ingredients | 2088 kcal / 1474g |
Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.
As printed on the card — cooked dish, per 100g
Kept for reference. It describes the finished dish by weight, so it can't be turned into a per-person figure without knowing what the dish weighs once it's cooked.
| Energy | 484kJ |
| Energy | 116kcal |
| Protein | 10g |
| Carbs | 15g |
| Sugars | 3g |
| Fibre | 1.4g |
| Fat | 1.6g |
| Saturated Fat | 0.4g |
| Sodium | 173mg |
Method
-
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 a 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 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 pan 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!
Your rating
Sign in to rate this recipe and track how it actually went.
Sign inUCOOK · Modern-era card · cook within 3 days of delivery