Karen Martini's Korean-style seared beef with vermicelli, beans and fungi

Name: Karen Martini's Korean-style seared beef with vermicelli, beans and fungi
Cook time: 30 min
Total time: 30 min
Cuisine: Korean
Ingredients: 100g bean thread noodles; 250g scotch or porterhouse steak, sliced 5mm thick; 1 tbsp kecap manis; 1 tsp ground white pepper; 3 tbsp olive or grapeseed oil; 2 garlic cloves, finely sliced; 3cm piece of ginger, finely diced; ½ brown onion, cut in 5mm rings; 12 green beans, cut in 2cm batons; 50g shiitake mushrooms, stems removed, sliced; 50g wood-ear fungus; 4 spring onions, cut in 3cm batons; 150ml stock or water; 1 heaped tbsp gochujang, diluted with 2 tbsp boiling water; ¼ bunch coriander, fine stalks and stems chopped; 2 handfuls beansprouts

Instructions

Cook:30min

This is my favourite stir-fry of the moment. I'm obsessed with the combination of gochugang (Korean chilli paste), beef, fungi and bean thread noodles. The noodles take on the sauce really well, and it's super-quick to bring together once prepped (which doesn't take long). Gochujang is a great way to bring detail to a dish, with heat, sweetness and savoury umami-fermented notes.

Updated at: Thu, 21 Nov 2024 15:35:15 GMT