You only need a small amount of beef to elevate this otherwise complete dish. The beef gets fried dark and crispy and is sprinkled on the top at the end like a condiment to add texture.

You’ll only need 150g or less for two bowlfuls. The Gochujang chilli is increasingly easy to find, either as flakes or a paste; it is mild and smoky so be cautious if you end up using normal chilli flakes, you might need to dial down the quantity.


  • 100g
    Grass Fed Beef Mince
  • 3 tbsp
    Sesame Oil
  • 200g
    Mixed Mushrooms, roughly torn or sliced
  • 1
    Small Head of Pak Choi, sliced lengthways
  • 150g
    Tenderstem Broccoli, sliced into 3cm pieces
  • 1
    Spring Onion, very finely sliced
  • 200g
    Rice Noodles
  • 1/2 tbsp
    Sesame Seeds
  • 1 Jar
    Organic Kimchi
  • For the Sticky Sauce

  • 2 cm piece
    Ginger, finely grated
  • 2
    Garlic Cloves, finely chopped
  • 2 tbsp
  • 4 tbsp
    Soy Sauce
  • 1 1/2 tbsp
    Brown Sugar
  • 1 1/12 tbsp
    Korean Gochujang Chilli Flakes (see intro)


  • Make the sticky sauce by mixing the ginger, garlic, mirin, soy sauce, honey and chilli powder together in a small bowl.

  • Put a pan of salted water on to boil for your noodles.

  • Heat 1 tablespoon of oil in a wok. Fry the beef for 10 mins on a medium heat, turning often, until very darkly coloured (see intro note). Then add half of the sticky sauce and fry for a final 2 minutes until sticky and crisp. Remove and keep somewhere warm.

  • Quickly clean the wok and pop it back on a high heat with 2 tablespoons of oil in it. Throw in the mushrooms and fry vigorously for 2-3 minutes until starting to colour and wilt. Add the pak choi and broccoli and cook for 2 more minutes before throwing in half the spring onions and the rest of the sauce. Cook for 1 minute or so until the sauce is reduced and sticky.

  • While the stir fry is cooking, drop your noodles into the boiling water to cook. Depending on the type, they will take somewhere between 3-5 minutes to cook. Try and time it so everything is ready at the same time

  • Drain the noodles and divide them between 2 bowls. Top with the stir fry and crumble over the warm beef. Garnish with a pinch of sesame seeds and the remaining spring onions slices. Serve with the kimchi on the side.

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