Korean Style Konjac Noodles with Beef
What You Will Need
Ingredients
- 400g Konjac Noodles, drain the water after rinsing
- 100g Beef Slices
- ⅓ Carrot, shredded
- ¼ Onion, shredded
- 1 tsp Lee Kum Kee Minced Garlic
- 4 Spinach, cut into sections
- 3 Shiitake Mushroom, soaked and shredded
- 10g Black Fungus, soaked and shredded
- 30ml Lee Kum Kee Pure Ground Fragrant Sesame Oil (15ml for stir frying the beef, 15ml for adding to konjac noodles)
- 1 tsp White Sesame Seeds
- ½ tsp Salt
Marinade
- 10ml Lee Kum Kee Pure Ground Fragrant Sesame Oil
- 30ml Lee Kum Kee Organic Premium Soy Sauce
- 20g Sugar
- 20ml Water
Made with
Lee Kum Kee products
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How to make it
-
Marinate the beef for 15min. Reserve the marinade and set aside.
-
Add sesame oil in a wok over medium heat. Stir fry beef gently until it is done. Remove the beef and set aside.
In the same wok, add onions, minced garlic and salt. Stir fry for about 1 min. Add carrots, black fungus, spinach and shiitake mushroom and stir fry until softened.
-
Add back beef and marinade, add konjac noodle, remaining sesame oil and all ingredients and mix well.
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Sprinkle with white sesame seeds before serving.
Tips
The beef has more tendons. Cutting across the grain can ensure the beef is more tender and delicious instead of chewy.
Soaking and rinsing the konjac noodles before cooking can remove the unpleasant smell.
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