Fiery Beef & Broccoli Noodle Bowls
Ingredients: (Makes 4)
- Medium Egg Noodles 4 nests
- Soy Sauce 2 tbsp
- Lean Beef Mince 500g or 17.6oz
- Broccoli 1 head
- Olive Oil 3 tbsp
- Spring Onion 4
- Gochujang 4 tsp
- Garlic 4 cloves
- White Wine Vinegar 2 tbsp
Instructions:
Place the crushed garlic and the chopped white parts of the spring onions into a
small, heatproof bowl. Heat the olive oil in a large frying pan until hot and
shimmering, then carefully pour the hot oil over the garlic and spring onions so it
sizzles. Set aside.
Return the frying pan to medium-high heat and add 1 tablespoon of the infused
oil. Add the beef mince and cook for 8 minutes, breaking it up with a wooden
spoon, until golden, crispy, and fully cooked with no pink remaining.
Meanwhile, bring a large pan of salted water to a boil. Add the egg noodles and
broccoli together. Stir once, then turn off the heat, cover, and let stand for 6
minutes. Drain, reserving a cup of the cooking water, and return the noodles and
broccoli to the pan.
In the bowl with the remaining garlic and onion oil, mix the gochujang paste, rice
(or white-wine) vinegar, and soy sauce .Stir 1 tablespoon of the sauce into the
crispy beef, adding a splash of reserved noodle water to loosen if needed. Pour the
remaining sauce over the noodles and broccoli, tossing everything together. Add
more reserved water if necessary to create a glossy coating.
Divide the noodles and broccoli between bowls, top with the crispy beef, and
scatter with the green parts of the spring onions. Serve hot and enjoy!
