Healthier Korean Beef & Noodle Salad Cups

8 Ingredients

Number of servings

500grams Woolworths beef rump steak, fat trimmed
240grams bulgogi sauce & marinade
200grams dried vermicelli rice noodles
4 spring onions, thinly sliced
450grams Woolworths water chestnuts, drained, thinly sliced
1tablespoons vegetable oil
2packets Woolworths cos lettuce hearts, leaves separated
1/2 cup Woolworths unsalted peanuts, toasted, chopped

Description

Freshen up the spring entertainment menu with crunchy bite-sized salad cups that are infused with moreish Korean flavours and packed with delicious ingredients.

Method

Step 1 of 4

Place beef in a shallow glass bowl. Pour over 1/3 cup sauce. Cover and chill for 1 hour to marinate, turning occasionally. Place remaining sauce in a small saucepan and place over medium-high heat. Bring to the boil for 3 minutes or until reduced slightly.

Step 2 of 4

Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 4-5 minutes or until softened. Drain and refresh under cold water. Return to bowl. Using kitchen scissors, snip noodles into shorter lengths. Add half of the onion and water chestnuts and toss to combine.

Step 3 of 4

Drain beef and discard sauce. Brush beef with oil. Preheat a large chargrill pan or barbecue grill to medium-high. Add beef and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover and rest for 5 minutes. Thinly slice beef.

Step 4 of 4

Place lettuce on a serving board. Top lettuce with noodle mixture and beef, then drizzle with a little remaining sauce. Sprinkle with peanuts and remaining onion. Serve with remaining sauce.