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Korean BBQ Beef & Noodle Bowl
Print Recipe
Thin strips of steak are cooked in an easy homemade Korean BBQ Sauce & added to a bowl of rice noodles for a quick & delicious dinner recipe!
Course
Main Course
Cuisine
Korean
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Servings
2
people
Calories
966
Author
Whitney Bond
Ingredients
Korean BBQ Sauce
¾
cup
brown sugar
¾
cup
soy sauce
Tamari for gluten-free
¼
cup
mirin
¼
cup
water
1
tbsp
rice wine vinegar
1 ½
tbsp
chili paste
½
tbsp
sesame oil
½
tsp
ground black pepper
½
tbsp
fresh ginger
grated
3
cloves
garlic
crushed
1
tbsp
cornstarch
1
tbsp
water
Beef & Noodle Bowl
1
lb
flank steak
sliced
½
tsp
salt
½
tsp
black pepper
1
tbsp
corn starch
1
tbsp
brown sugar
2
tbsp
sesame oil
4
green onions
sliced into 1 inch sections
1
tsp
sesame seeds
Instructions
In a large saucepan combine the first 10 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
In a small bowl, combine the cornstarch and water.
Add this mixture to the boiling sauce.
Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
Turn the heat off and set the sauce aside.
Slice the steak into thin strips, then sprinkle with salt, pepper, cornstarch and brown sugar.
Toss to coat well.
Add the sesame oil to a large skillet over medium-high heat, then add the beef and cook for 2-3 minutes.
Add the sauce, then cook for an additional 2-3 minutes.
Add the green onions during the last minute of cooking.
While the beef is cooking, prepare the rice noodles according to package directions, generally 2-3 minutes in boiling water will do the trick.
Add the noodles to a bowl and top with the Korean BBQ sauce and beef.
Sprinkle with sesame seeds and serve.
Nutrition
Serving:
2
g
|
Calories:
966
kcal
|
Carbohydrates:
119
g
|
Protein:
59
g
|
Fat:
29
g
|
Saturated Fat:
7
g
|
Cholesterol:
136
mg
|
Sodium:
5822
mg
|
Potassium:
1199
mg
|
Fiber:
1
g
|
Sugar:
96
g
|
Vitamin A:
265
mg
|
Vitamin C:
7.9
mg
|
Calcium:
169
mg
|
Iron:
6.8
mg