Description
A quick and flavorful 20-minute Korean Beef Sesame Noodles recipe featuring tender flank steak, mixed stir fry vegetables, and a savory, spicy sauce made with garlic, ginger, tamari, honey, rice vinegar, and Gochujang. Perfect for an easy dinner packed with bold Korean flavors.
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, sliced thin
- 1/4 cup toasted sesame seeds
- 1/2 cup fresh basil
Instructions
- Make the sauce: Combine all sauce ingredients in a glass jar. Shake or whisk thoroughly to blend the flavors well.
- Prepare noodles: Cook the brown rice noodles according to package directions. Drain and rinse under cold water to stop cooking and prevent sticking.
- Cook vegetables: Heat 1 tablespoon sesame oil in a large skillet over high heat. Add mixed stir fry vegetables and sauté until wilted, about 2-3 minutes. Stir in 2 tablespoons of the prepared sauce until veggies are coated, then remove from pan.
- Sear shallots and beef: In the same skillet, add 1 tablespoon sesame oil. Add sliced shallots and cook for 2 minutes until deeply softened. Add flank steak and cook without stirring for 2 minutes to sear. Toss meat, pour in remaining sauce, and simmer for 1 minute.
- Combine all: Stir in the cooked noodles and vegetables into the skillet. Cook for 2-3 minutes, stirring until noodles are evenly coated with sauce.
- Finish and serve: Remove from heat, then stir in fresh basil and toasted sesame seeds. Serve immediately, garnished with extra fresh basil if desired.
Notes
- Use tamari for a gluten-free option; regular soy sauce can be substituted otherwise.
- You can swap flank steak with chicken breast or tofu for different protein choices.
- If you prefer less spice, reduce the amount of Gochujang.
- To save time, prepare the sauce in advance and refrigerate.
- Brown rice noodles give a nuttier flavor and gluten-free option; regular noodles can also be used.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
