Bulgogi Beef Noodle Stir-fry
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Bulgogi Beef Noodle Stir-fry

Bulgogi Beef Noodle Stir-fry

with Cabbage, Carrots, Lime & Scallions | 2 Servings

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!

Allergens:
Soy
Sesame
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

/ serving 2 people

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

6 ounce

Ramen Noodles

(Contains Wheat)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Medium Bowl
Large Pan
Strainer

Instructions

Prep
1

• 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.

Make Sauce
2

• In a medium bowl, whisk together bulgogi sauce, soy sauce, chili sauce, garlic powder, and juice from half the lime (whole lime for 4 servings). Set aside.

Cook Beef
3

• 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 (you’ll use the rest later). • Remove pan from heat; cover to keep warm.

Cook Noodles
4

• Once water is boiling, add three-fourths of the noodles to pot (save the rest for another use). 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.

Finish Noodles
5

• Return pan with beef mixture to low heat. Add drained noodles and 1 TBSP butter (2 TBSP for 4 servings); cook, stirring, until butter melts and noodles are evenly coated, 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 noodles are coated.

Finish & Serve
6

• 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°.