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venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.

Meat & Poultry

Korean Beef on a Bed of Brown Rice Noodles


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Korean Beef on a Bed of Brown Rice Noodles

This is yet another made up recipe of mine, after I tasted something at a fab Korean restaurant that I loved and then recreated in my own style.



  • one third of a cut of sirloin beef
  • 36 green onions
  • 6 cloves of garlic
  • one tablespoon finely ground white pepper
  • one cup of raw cane sugar
  • one table spoon of sesame oil
  • one cup of sesame oil
  • one cup of light soy sauce


  • 2 packets of brown rice noodles
  • 8 cups of home made beef or vegetable stock (or 2 x Telma beef stock cubes in 8 cups of water)
  • 12 sliced green onions (at an angle… ala Peking Duck style).
  • 12 normally sliced green onions
  • one bunch of parsley
  • half a cup of basil
  • one red onion
  • one shallot
  • 4 cloves of garlic
  • 3 bunches of bok choy
  • one quarter of a cup of the satay sauce made above
  • table spoon of sesame oil
  • cracked black pepper to taste
  • 6 green seeded chilies.
  • sunflower sprouts for garnish



One third of a sirloin cut is too much for a dinner of 8. But you can freeze what you don't cook (and keep it in the marinade). Or cook it and have it the next day in an asian salad. Beautiful.

I slice up one third of a semi defrosted cut of sirloin, as thinly as I can.

I sauté sliced green onions and sliced garlic in one table spoon of sesame oil. Once the onions are slightly transparent, I add the pepper, and stir in. I then add the one cup of sesame oil and one cup of light soy sauce and one cup of sugar. I simmer until the sugar has dissolved. I let it cool.

Once it cools, I pour the marinade over the sliced beef and let it marinate for about 2 hours. One hour is fine but the longer the better. As the beef sits in its marinade I prepare the noodles.


I cook the noodles in 7 cups of beef stock so that the noodles absorb the flavor.

As the noodles cook, I prepare an asian fusion stock that the noodles will sit in. Not like a laksa -- more akin to a small amount of pasta sauce with pasta.

For the noodle sauce, I sauté the red onions, garlic, and shallot in sesame oil in a deep pan or wok. I then strain one cup of the beef marinade from the bowl the beef is sitting in and add that to a wok and let it simmer for 5 minutes. I add the satay sauce and the one cup of remaining stock to this mix and simmer for a few minutes.

In a separate pan I sauté the normally sliced green onions, parsley and bok choy leaves in sesame oil and cracked black pepper. I slice the basil and chilies.

I strain the cooked noodles and then place in the sauce in the wok and turn the flame off.


I now quickly grill the beef. They take just 30 seconds on each side. It's that quick too cook.

Beef & Noodles

I add boy choy, fresh basil, the fresh sliced green onions and fresh sliced chilies to the noodles and stir.

I place approximately one and a half cups of noodles in a bowl. I place about 10 pieces of beef on top the noodles and then layer a handful of sunflower sprouts on the slices of beef.