Prepare to embark on a flavor-packed journey that will delight your senses and leave you longing for seconds. This bold, vibrant dish features tender beef bulgogi, crisp vegetables, and rice noodles tossed in a sweet, spicy, and tangy sauce made with Olive Amelia Gochujang Olive Oil and Lemongrass Mint White Balsamic Vinegar.
Ingredients:
For the Noodles:
- Cooked Rice Noodles
- Diced Red Cabbage
- Diced Red Peppers
- Shredded Carrots
- Olive Amelia's Butter Olive Oil (cooking oil)
For the Beef Bulgogi:
- 2 lbs. top sirloin steak (thinly sliced)
- Olive Amelia's Butter Olive Oil (cooking oil)
For the Marinade & Sauce:
- 3 Tbsp. minced garlic
- 3 Tbsp. minced ginger
- ¼ c. Olive Amelia Sesame Oil
- ⅔ c. coconut aminos or soy sauce
- ½ c. Olive Amelia Gochujang Olive Oil
- ½ c. Olive Amelia Lemongrass Mint White Balsamic Vinegar
- ¼ c. Savannah Bee Company Orange Blossom Honey
- ¼ c. fresh lime juice
Note: Use 1/2 of this mixture for the beef bulgogi marinade and the other half save for the noodles
For the Garnish:
- Chives
- Sesame Seeds
- Salt Sisters Pink Himalayan Mineral Salt – Medium
Instructions:
- In a large bowl, whisk together minced garlic, ginger, sesame oil, coconut aminos (or soy sauce), Gochujang Olive Oil, Lemongrass Mint White Balsamic, honey, and lime juice.
- Divide the mixture in half—one portion for the beef marinade and one for the noodle sauce. Add the sliced beef to the marinade and refrigerate for at least 2 hours (overnight is best).
- Heat a large pan over medium-high heat. Add Butter Olive Oil and sear the marinated beef on both sides until cooked to your liking. Remove from the pan and set aside.
- In the same pan, add a little more Butter Olive Oil and quickly sauté the cabbage, peppers, and carrots over medium-high heat for 1 minute.
- Add the cooked rice noodles, the reserved sauce, and the cooked beef to the pan. Toss everything together until well combined and heated through.
- Plate and garnish with fresh chives, sesame seeds, and a sprinkle of Pink Himalayan Mineral Salt.