Sweet and sticky korean beef with quick kimchi and noodles

Serves 4 // Prep 20 mins // Cook 15 mins INGREDIENTS

1/4 cup brown sugar 2cm piece fresh ginger, peeled, finely grated 3 garlic cloves, crushed 1/4 cup soy sauce 1 tablespoon peanut oil 600g lean beef mince 200g green beans, trimmed, thinly sliced 1 tablespoon lime juice 200g packet dried egg noodles 1 teaspoon dried chilli flakes 2 teaspoons sesame seeds, toasted 1/4 cup fresh coriander leaves

QUICK KIMCHI

1 long red chilli, thinly sliced 2 tablespoons Sriracha chilli sauce 2 teaspoons sesame seeds, toasted 2 green onions, thinly sliced 1/3 cup rice wine vinegar 1 tablespoon sesame oil 1 tablespoon soy sauce 1/4 Chinese cabbage (wombok), roughly chopped 2 Lebanese cucumbers, thinly sliced

METHOD Step 1

Make Quick kimchi: combine fresh chilli, chilli sauce, sesame seeds, onion, vinegar, sesame oil and soy sauce in a large bowl. Season with pepper. Add cabbage and cucumber. Toss to combine. Set aside for 15 minutes to allow flavours to develop.

Step 2

Meanwhile, combine sugar, ginger, garlic, soy sauce and 2 tablespoons water in a small jug.

Step 3

Heat a wok over high heat. Add peanut oil. Swirl to coat. Add mince. Cook, breaking up mince with a wooden spoon, for 6 to 8 minutes or until mince is well browned. Add soy mixture and green beans. Stir-fry for 3 minutes or until beans are tender and sauce thickens. Stir in lime juice.

Step 4

Cook noodles following packet directions. Drain. Refresh under cold running water. Drain well.

Step 5

Combine dried chilli akes and sesame seeds in a small bowl. Divide mince mixture, noodles and kimchi among serving bowls. Top with coriander and sprinkle with sesame seed mixture. Serve.