Hot & spicy beef noodles
Prepare 700 g free-range rump or sirloin steak by spreading 1-2 T Woolies gochujang (a sweet and spicy chilli paste) evenly over each side and leaving it to marinate for 30 minutes to an hour at room temperature. Cook 200 g Woolworths brown vermicelli noodles by soaking them in boiling water in a bowl for 5 minutes until tender. Drain and reserve for serving. Panfry or chargrill 80 g each of Tenderstem™ broccoli, baby corn and mange tout; set aside. Panfry the steak in 2 T sesame oil for 3-4 minutes a side, or to your liking. Leave to rest before slicing. To serve, place the drained noodles in a serving dish, add the veggies and the sliced steak and drizzle with pan juices. Serve with shelled edamame beans, fresh coriander and a squeeze of lime. (Serves 2)
Still hungry? Try these two dishes as starters or sides:
1. Spicy prawn skewers: coat Woolworths defrosted 500 g uncooked and peeled large prawns in 2-3 T Korean chilli glaze and toss with 2 T sesame oil. Thread onto skewers and braai or fry on a hot grill until cooked through. Serve hot.
2. Tangy & crunchy slaw: Combine shredded purple cabbage, sliced cucumber, shelled Edamame and julienne carrots in a bowl and dress with Woolies Vietnamese dressing. Sprinkle with sesame seeds and serve.
Videographer and editor: Sadiqah Assur