Korean Beef SpaghettiThe 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.
CATELLI® Protein Spaghetti
|sodium-reduced soy sauce|
|each packed brown sugar and rice wine or sherry|
|each toasted sesame oil and minced garlic|
|minced fresh ginger|
|Pinch hot pepper flakes
|round steak, very thinly sliced|
|1||large onion, thinly sliced|
|vegetable oil, divided|
|each broccoli spears, shredded cabbage and thinly sliced carrots|
|Toasted sesame seeds
|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.|
|2||Cook spaghetti according to package directions.|
|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.|
|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.|
|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).|
Cooking up recipes, stories and more.
Looking for a little culinary inspiration?
Browse our collection of delicious recipes, cooking tips and real-life stories to help get you started.
Catelli 150th Anniversary Rec...
Orange Chicken Spaghettini
Spaghetti with Caulifredo Sauce
Spaghetti with Sausage and Roasted Veget...
Tuna Puttanesca Penne
Coconut Thai Curry Spaghettini
Easy Penne e Fagioli
Grilled Tofu Penne Toss
Korean Beef Spaghetti
Balsamic Shrimp Spaghettini
There's even more inside...
VISIT THE KITCHEN