Gochujang Lemongrass Mint Noodles with Beef Bulgogi

Noodles:
Cooked Rice Noodles
Diced Red Cabbage
Diced Red Peppers
Shredded Carrots
Olive Amelia Butter Olive Oil (cooking oil)

Beef Bulgogi:
2 pounds top sirloin steak (thinly sliced)
Olive Amelia Butter Olive Oil (cooking oil)

Garnish:
Chives
Sesame Seeds
Salt Sisters Pink Himalayan Mineral Salt – Medium Course

Marinade for the beef & Sauce for the noodles:
3 tbsp. Minced Garlic
3 tbsp. Minced Ginger
1/4 cup Olive Amelia Sesame Oil
2/3 cup Coconut Aminos or Soy Sauce
1/2 cup Olive Amelia Gochujang Olive Oil – Featured in this month’s pairing @ a discount! – Click Here!
1/2 cup Olive Amelia Lemongrass Mint White Balsamic Vinegar – Featured in this month’s pairing @ a discount! – Click Here!
1/4 cup Savannah Bee Company Orange Blossom Honey
1/4 cup Fresh lime juice

(Use 1/2 of this mixture for the beef bulgogi marinade and the other half save for the noodles.)

Instructions:
In a large bowl, combine the Garlic, Ginger, Olive Amelia Sesame Oil, Coconut Aminos, Olive Amelia Gochujang Olive Oil, Olive Amelia Lemongrass Mint White Balsamic Vinegar, Orange Blossom Honey, and fresh lime juice.

Set aside half of the mixture to save for the dressing.

Add the sliced beef to the bowl and marinade in the fridge for at least 2 hours, yet overnight is best!

Ready to cook?! Bulgogi Time!

Heat a large pan over medium-high heat.
Add the Olive Amelia Butter Olive Oil to the pan.
Place the marinated beef into the pan, searing it quickly on both sides until cooked to your liking.
Set aside onto a plate once done.

In the same heated pan, add Olive Amelia Butter Olive Oil to lightly coat the bottom of the pan.
Cook the cabbage, peppers, and carrots on medium-high heat for one minute.
Add in the cooked rice noodles, sauce, and cooked beef bulgogi.
Stir together until all of the ingredients are well combined.

Ready to plate!
Garnish with chives, sesame seeds, and pink himalayan mineral salt.