Korean Beef Spaghetti

Name: Korean Beef Spaghetti
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 PKG (375G) Catelli Smart Spaghetti; 1 Small apple; 1/3 (75 mL) cup Sodium-reduced soy sauce; 2 (30 mL) tbsp Each packed brown sugar and rice wine or sherry; 1 (15 mL) tbsp Each toasted sesame oil and minced garlic; 1 (5 mL) tsp Minced fresh ginger; Pinch hot pepper flakes (optional); 8 (250 g) oz Round steak, very thinly sliced; 1 Large onion, thinly sliced; 2 (30 mL) tbsp Vegetable oil, divided; 2 (500 mL) cups Each broccoli spears, shredded cabbage and thinly sliced carrots; Toasted sesame seeds (optional); Garniture Fresh Italian parsley leaves, chopped.; Salt and pepper to taste; Lentil Meatballs Korean Beef Spaghetti - Lentil Meatballs; 2 (30 ml) tbsp extra virgin olive oil; 5 Garlic cloves, minced; 1/2 (50 g) cup Shallots, minced; 2 (400 g) cups Lentils, cooked and cooled; 1 tsbp (15 ) ml Tomato paste; 2 Eggs; 1/2 (15 g) cup Fresh basil leaves; 1 (15 ml) tbsp Fresh tarragon leaves; 1/2 (7.5 ml) tbsp Dried oregano; 1/2 (15 g) cup Flat leaf parsley; 1/2 (50 g) cup Asiago cheese, grated

The classic sweet savoury flavour of Korean Bulgogi Beef makes a delicious base for this noodle and veggie bowl. To speed up weeknight dinner preparation, marinate the beef the night before.

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Prep time

20 minutes

Cook time

15 minutes

Servings

4 servings

Catelli Smart Spaghetti

Ingredients

4 servings

1 PKG (375G) Catelli Smart Spaghetti

1Small apple

1/3 (75 mL) cupSodium-reduced soy sauce

2 (30 mL) tbspEach packed brown sugar and rice wine or sherry

1 (15 mL) tbspEach toasted sesame oil and minced garlic

1 (5 mL) tspMinced fresh ginger

Pinch hot pepper flakes (optional)

8 (250 g) ozRound steak, very thinly sliced

1Large onion, thinly sliced

2 (30 mL) tbspVegetable oil, divided

2 (500 mL) cupsEach broccoli spears, shredded cabbage and thinly sliced carrots

Toasted sesame seeds (optional)

GarnitureFresh Italian parsley leaves, chopped.

Salt and pepper to taste

Korean Beef Spaghetti - Lentil Meatballs

2 (30 ml) tbspextra virgin olive oil

5Garlic cloves, minced

1/2 (50 g) cupShallots, minced

2 (400 g) cupsLentils, cooked and cooled

1 tsbp (15 ) mlTomato paste

2Eggs

1/2 (15 g) cupFresh basil leaves

1 (15 ml) tbspFresh tarragon leaves

1/2 (7.5 ml) tbspDried oregano

1/2 (15 g) cupFlat leaf parsley

1/2 (50 g) cupAsiago cheese, grated

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Grate apple on a box grater into a large bowl. Stir in soy sauce, brown sugar, rice wine, sesame oil, garlic, ginger and hot pepper flakes (if using) until well-combined. Stir in steak and onions. Marinate for at least 30 minutes or up to 1 day.

Step 2

Cook spaghetti according to package directions.

Step 3

Meanwhile, heat half the oil in a large wok or skillet set over medium high heat. Add broccoli, cabbage and carrots and stir-fry until tender-crisp. Remove to bowl. Add remaining oil to wok.

Step 4

Use tongs to remove beef and onions from marinade to wok (reserving marinade in bowl). Stir-fry for 2 minutes or until just starting to brown.

Step 5

Add hot spaghetti, stir-fried vegetables and reserved marinade. Cook, tossing, for 2 to 3 minutes or until the skillet mixture is saucy and hot throughout. Sprinkle with toasted sesame seeds (if using)

Step 6

• Par-freeze the round steak for 20 to 30 minutes to make it easier to slice, or buy the pre-sliced beef for Asian hot pots (fondue) available in your freezer section. • Shortcut the vegetable preparation by using 6 cups (1.5 L) broccoli or kale slaw instead of the chopped vegetables. • Increase hot pepper flakes to taste for a spicier noodle bowl. Per serving (1/4 recipe or 2 cups/500 mL): 580 calories, 15 g fat, 2.5 g saturated fat, 570 mg sodium, 74 g carbohydrates, 7 g fibre, 19 g sugars, 33 g protein. Excellent source of vitamin A, vitamin C, niacin, vitamin B6, folate, vitamin B12 and zinc. Good source of thiamin and riboflavin.