Bulgogi Beef Noodle Stir-fry
with Cabbage, Carrots, Lime & Scallions
This easy riff on the classic Korean barbecue dish adds noodles to soak up all the salty-sweet-umami-spicy flavors—a delicious way to celebrate Asian Heritage Month! Here, we sauté beef in savory-sweet bulgogi sauce infused with chili, lime, garlic, and soy. Next we add carrot, cabbage, and scallions. Taking it to next-level comfort food, we stir-fry it all with buttery ramen noodles, top it with a sprinkle of scallion greens and squeeze of lime juice, and 15 minutes later (that’s right, 15!) this lightning-quick dinner idea is served!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lime
2 unit
Scallions
4 ounce
Bulgogi Sauce
(Contains Soy, Sesame, Wheat)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
1 teaspoon
Garlic Powder
10 ounce
Ground Beef
4 ounce
Red Cabbage and Carrot Mix
4.5 ounce
Ramen Noodles
(Contains Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Quarter lime. Trim and thinly slice scallions, separating whites from greens.
• In a medium bowl, whisk together bulgogi sauce, soy sauce, chili sauce, garlic powder, and juice from half the lime. Set aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add beef* and season with salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 3-4 minutes. • Add scallion whites, cabbage and carrot mix, and a pinch of salt and pepper to pan and cook, stirring frequently, until veggies are softened and beef is cooked through, 2-3 minutes more. Stir in half the bulgogi-soy mixture. • Remove pan from heat; cover to keep warm.
• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Reserve ¼ cup noodle cooking water, then drain. Rinse noodles under cold water for 30 seconds. TIP: This stops the cooking and helps prevent sticky noodles.
• Return pan with beef mixture to low heat. Add drained noodles and 1 TBSP butter (2 TBSP for 4 servings); cook, stirring, until butter has melted and noodles are evenly coated in sauce, 2 minutes. • Add remaining bulgogi-soy mixture and toss until combined and noodles are warmed through. Taste and season with salt and pepper if desired. TIP: If needed, stir in reserved noodle cooking water a splash at a time until everything is coated in sauce.
• Divide noodle stir-fry between bowls and top with scallion greens. Serve with remaining lime wedges on the side.
Ground Beef is fully cooked when internal temperature reaches 160°.
