Bulgogi Beef Noodle Stir-fry

Name: Bulgogi Beef Noodle Stir-fry with Cabbage, Carrots, Lime & Scallions
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 Lime; 2 unit Scallions; 4 oz Bulgogi Sauce; 2 tbsp Soy Sauce; 1 oz Sweet Thai Chili Sauce; 1 tsp Garlic Powder; 10 oz Ground Beef; 4 oz Carrot; 4 1/2 oz Ramen Noodles; Salt; Black Pepper; 1 tsp Cooking Oil; 1 tbsp Butter

with Cabbage, Carrots, Lime & Scallions

By Recipe0 System

This easy riff on the classic Korean barbecue dish adds noodles to soak up all the salty-sweet-umami-spicy flavors—a delicious way to celebrate Asian Heritage Month! Here, we sauté beef in savory-sweet bulgogi sauce infused with chili, lime, garlic, and soy. Next we add carrot, cabbage, and scallions. Taking it to next-level comfort food, we stir-fry it all with buttery ramen noodles, top it with a sprinkle of scallion greens and squeeze of lime juice, and 15 minutes later (that’s right, 15!) this lightning-quick dinner idea is served!

Chinese

Korean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Lime
2 unit Scallions
4 oz Bulgogi Sauce
2 tbsp Soy Sauce
1 oz Sweet Thai Chili Sauce
1 tsp Garlic Powder
10 oz Ground Beef
4 oz Carrot
4 1/2 oz Ramen Noodles
Salt
Black Pepper
1 tsp Cooking Oil
1 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Quarter lime. Trim and thinly slice scallions, separating whites from greens.
2

In a medium bowl, whisk together bulgogi sauce, soy sauce, chili sauce, garlic powder, and juice from half the lime. Set aside.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add beef* and season with salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 3-4 minutes.

Add scallion whites, cabbage and carrot mix, and a pinch of salt and pepper to pan and cook, stirring frequently, until veggies are softened and beef is cooked through, 2-3 minutes more. Stir in half the bulgogi-soy mixture.

Remove pan from heat; cover to keep warm.
4

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Reserve ¼ cup noodle cooking water, then drain. Rinse noodles under cold water for 30 seconds. TIP: This stops the cooking and helps prevent sticky noodles.
5

Return pan with beef mixture to low heat. Add drained noodles and 1 TBSP butter (2 TBSP for 4 servings); cook, stirring, until butter has melted and noodles are evenly coated in sauce, 2 minutes.

Add remaining bulgogi-soy mixture and toss until combined and noodles are warmed through. Taste and season with salt and pepper if desired. TIP: If needed, stir in reserved noodle cooking water a splash at a time until everything is coated in sauce.
6

Divide noodle stir-fry between bowls and top with scallion greens. Serve with remaining lime wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.

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