Description
A quick and flavorful 20-minute Korean Beef Sesame Noodles recipe featuring tender flank steak, brown rice noodles, and a spicy-sweet gochujang sauce, perfect for a delicious and easy weeknight meal.
Ingredients
Scale
Sauce
- 4 cloves garlic chopped
- 1 tablespoon chopped fresh ginger
- 1/2 cup tamari or soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 3 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon toasted sesame oil
Stir Fry
- 8 ounces brown rice noodles
- 2 tablespoons sesame oil
- 3 cups mixed stir fry vegetables
- 3 shallots sliced
- 1 pound flank steak or chicken breast thinly sliced
- 1/4 cup toasted sesame seeds
- 1/2 cup fresh basil
Instructions
- Make the sauce: Combine garlic, ginger, tamari or soy sauce, honey, rice vinegar, gochujang, and toasted sesame oil in a glass jar. Shake or whisk well to mix thoroughly.
- Cook noodles: Prepare the brown rice noodles according to package instructions. Drain and rinse with cold water to stop cooking and set aside.
- Cook vegetables: Heat 1 tablespoon of sesame oil in a large skillet over high heat. Add mixed stir fry vegetables and cook until wilted, about 2 to 3 minutes. Stir in 2 tablespoons of the sauce until the veggies are well coated, then remove from the pan.
- Sear shallots and beef: In the same skillet, add another tablespoon of sesame oil. Add sliced shallots and cook for 2 minutes until deeply softened. Add thinly sliced flank steak and let sear undisturbed for 2 minutes. Toss the meat to cook evenly, then pour in the remaining sauce. Simmer for 1 minute.
- Combine noodles and stir fry: Add the cooked noodles and vegetables back to the skillet. Stir and cook for another 2 to 3 minutes so the sauce coats the noodles evenly.
- Finish and serve: Remove from heat, stir in fresh basil and toasted sesame seeds. Serve immediately topped with extra fresh basil leaves if desired.
Notes
- Use tamari for a gluten-free option.
- You can substitute flank steak with chicken breast for a leaner protein.
- If you don’t have gochujang, use a mix of chili paste and a little miso paste.
- Brown rice noodles or soba noodles work best for texture and authenticity.
- Rinsing noodles under cold water prevents them from sticking and overcooking.
- Add additional vegetables like bell peppers or snap peas for extra crunch.
- For vegetarian version, replace meat with tofu or mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 65 mg
