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.
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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