30-minute stir fried korean beef and toasted sesame noodles.


So this is a dinner for those days when all you really want to do is call the pizza guy. It dirties up just two pans (and that’s including the pot to boil the noodles), it’s a crowd pleaser and it’s actually pretty healthy too. You can get it done in thirty minutes, maybe less, but I called it thirty minutes because everyone cooks at their own pace. Personally, I am a very slow cook, but maybe you are speedy and can get this done in twenty. Either way, this meal is super easy to make, no fuss and so flavorful.


The secret to this 30-Minute Stir Fried Korean Beef recipe is all in the sauce. I used my favorite Korean ingredient Gochujang (korean Chile Paste). I buy mine on Amazon, but I know that Whole Foods carries it as well. I know it is an odd ingredient, but it has become a staple for me. It’s just so good, and a little goes a long way. So do yourself a favor and go get yourself some.



Other than that, this is the simplest thing ever. Just be sure to stir fry the steak at a high heat. It’s the only way to get that delicious caramelization. And trust me, you want that caramelization. So very good.



30-minute stir fried korean beef and toasted sesame noodles.



This is the simplest Korean dish ever. Just be sure to stir fry the steak at a high heat. That way you get the glorious caramelization. So very good.





INGREDIENTS
SAUCE
  • 3/4 cup soy sauce I like to use reduced sodium
  • 1/4 cup brown sugar or honey
  • 2-3 tablespoons Gochujang Korean chile paste, I used 3 tablespoons
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger grated
  • 1 clove garlic minced or grated
  • 1 tablespoon toasted sesame oil

STIR FRY
  • 1 (8 ounce) box of brown rice noodles (Cellophane Korean Sweet Potato Noodles or any of your favorite noodles can be used)
  • 2 tablespoons sesame seed oil
  • 2 large carrots chopped into matchsticks
  • 1 red and orange bell pepper sliced thin
  • 8 ounces mushrooms sliced
  • 1 pound flank steak steak sliced into bite size strips
  • 2 green onions chopped
  • 1/4 cup sesame seeds a mix of white and black
  • 1 small bunch fresh cilantro chopped

INSTRUCTIONS
  1. SAUCE
  2. In a glass measuring cup or bowl whisk together the soy sauce, brown sugar, Gochujang, rice vinegar, ginger, garlic, and sesame oil.
  3. STIR FRY
  4. Cook your noodles according to package directions, leaving them with just a little bite.
  5. Make sure to prep all your ingredients prior to cooking.
  6. Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, once hot add in the carrots, red pepper, orange pepper and mushrooms to the wok (if needed stir fry the veggies in 2 batches). Stir fry the veggies until just tender and bright. Add a few tablespoons of the stir fry sauce and cook, stirring occasionally until the sauce has coated the veggies. Carefully spoon the veggies out of the wok and onto a plate.
  7. Add another tablespoon of oil to the wok, to get the wok hot again. Add the steak and let it get a nice caramelization on one side, then toss and let it caramelize another 2 minutes. Add in a few tablespoons of the sauce and cook until the sauce coats the steak. Add the green onions and sesame seeds. Toss with the steak and cook another minute. Add back the veggies and the cooked noodles. Add the remainder of the stir fry sauce and toss everything together. Cook 2-3 minutes or until the sauce has thickened slightly and coats the noodles. Remove from the heat and stir in the cilantro.
  8. Divide among bowls and serve with more toasted sesame seeds and cilantro if desired.



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