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  • Writer's pictureJo Murray

Beef Bulgogi Noodle Stir Fry

I do mention "Fakeaway" a little. I guess we love to eat out but to be far really get takeaway for dinner. At a push we will order an Indian and very oddly a pizza but we do prefer to eat in restaurants where the meals come out fresh and piping hot. Needless to say our "Fakeaway" meals are essentially meals we would order out and that we are trying to recreate at home.

What's your favourite "fakeaway" or your go to "fakeaway" meal at home? We have so many but I would love to hear from you. Who knows you may inspire us to try something new! Speaking of trying something new, I recently purchased a new WW weightwatchers reimagined cookbook - Easy Winter. One of my favourite WW by far - jam packed with lots of yummy recipes. I am sure you will see a few more recipes being cooked from this cookbook.

One of the recipes in Easy Winter cookbook was tonight's feast. This dish definitely hit the spot - a healthy Beef Bulgogi Noodle Stirfry! Quick and easy Fakeaway for a Monday night. I had a busy day at work and walked in the front door rather late this evening. Here in Victoria we have been bracing ourselves for the rain to start tonight as another Biblical rain event has been forecast!

This Korean dish, Bulgogi, also known as ‘fire meat’ is thin meat, generally beef, marinated and then cooked over a flame either wok or bbq grill. The flavour is somewhat of a mix between East meets West and I'd like to think of it as an Asian BBQ sauce. Tossed with noodles and a handful of vegetables this meal didn’t disappoint.

A very popular dish everywhere, I have eaten this a couple of times in Korean restaurants with one time it being cooked on a grill at the table. I will be totally honest we have never cooked this dish before and for the life of me cannot understand why? It's so easy - do yourself a favour and try this one out.

Beef Bulgogi Noodle Stir Fry

(recipe adapted from WW Easy Winter Cookbook)

Serves 4

💚 8 sp per serve

💙 8 sp per serve

💜 8 sp per serve

2 tablespoons dark soy sauce

2 tablespoons mirin

2 garlic cloves, crushed

2 teaspoons dried chilli flakes

1 teaspoon brown sugar

1 teaspoon sesame oil

500 grams fillet or rump steak, fat trimmed, cut into thin slices

2 teaspoons sesame seeds

cooking spray

1 onion, cut into thin wedges

2 large carrots, cut into julienne strips

220 grams wok ready GF thin rice noodles or noodles of your choice

4 cups baby spinach leaves

Combine soy sauce, mirin, garlic, chilli flakes, sugar and sesame oil in a large bowl. Add beef and stir to coat.

Heat a large non-stick wok over medium high heat. Dry fry sesame seeds for 3-4 minutes, until light golden. Transfer to a plate and set aside.

Lightly spray the same wok with oil and heat over high heat. Stir fry onion for 2 minutes or until light golden. Remove and set aside.

Add marinated beef in batches, stir fry for 2 minutes, or until browned and tender.

Return all the beef and onion to the wok. Add noodles and spinach, toss over high heat until noodles are hot and spinach has wilted.

Serve sprinkled with sesame seeds and serve immediately.


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