4 years ago

Korean Beef & Vegetable
Noodle Bowl

Need a quick,
healthy, delicious weeknight meal? Twin Cities food blogger greens & chocolate has this
noodle bowl on her monthly menu!

Is anyone else ready
for a cookie detox? I did my share of indulging this holiday season, which was
fun and totally worth it, but let’s be honest – I could use a little break from
the sugar.  

My number one tool
for getting back on track with healthy eating is meal planning. If I don’t plan
our meals ahead my husband and I will, without a doubt, end up getting takeout
or go out to eat. I’m just not that great at seeing what we have in the pantry
and throwing something together. I need a plan. Written down on paper,
preferably.

I also prefer
weeknight meals to take minimal time and minimal prep these days. Since we
typically start making dinner after the baby goes to sleep around 7, I’m
usually pretty hungry by then and don’t want to mess around with anything
fancy.  

This Korean Beef &
Vegetable Noodle Bowl fits all of my requirements for a quick, easy, healthy
and delicious weeknight meal. The beef is marinated in a mixture of soy sauce,
honey or brown sugar, Sriracha, rice vinegar and garlic, which is also the
sauce for the noodles. I recommend marinating the beef for at least 30 minutes
or up to overnight. I prefer the overnight option so 1) it has even more time
to soak up all that good flavor and 2) so I don’t have to wait the 30 minutes
for it to marinate when it’s time to start cooking.  

If I marinate the
night before, this meal comes together super quick because rice noodles cook really
fast and I also used already sliced shiitake mushrooms and a bag of broccoli
slaw, making the prep for this minimal.  

So my plan for this
new year? Put this recipe on our weekly menu at least once a month. It’s a
keeper!  

Korean Beef & Vegetable
Noodle Bowl

about 4 servings

Ingredients

  • 4 tablespoons sesame
    oil, divided
  • ¼ cup soy sauce
  • 2 tablespoons honey
    (brown sugar would also work)
  • 1 teaspoon hot chile
    sauce, such as Sriracha
  • 2 tablespoons rice
    vinegar
  • 2 cloves garlic,
    minced
  • 1 pound flank steak
  • 2 shallots, finely
    diced
  • 2 cups shiitake
    mushrooms, sliced
  • 3 cups broccoli slaw
    mix
  • 6-8 ounce package thin
    rice noodles
  • 2 green onions,
    sliced, for topping

Directions

  1. Combine 2
    tablespoons sesame oil, soy sauce, honey, hot chile sauce, vinegar and garlic
    in small bowl.
  2. Cut flank
    steak against the grain into bite-sized strips.
  3. Combine steak
    strips with 2 tablespoons of soy sauce mixture. Cover and refrigerate for 30
    minutes, up to overnight.
  4. Heat large
    skillet or wok to medium-high heat.
  5. Add steak and
    cook until cooked through, about 5-8 minutes. Remove from skillet.
  6. Add additional
    2 tablespoons sesame oil and cook shallots, mushrooms and slaw mix until
    softened, about 10 minutes.
  7. While
    vegetables are cooking, prepare noodles according to package. 
  8. Add noodles,
    beef and the rest of the sauce mixture. Stir well to combine and cook a couple
    of additional minutes to warm up the sauce.
  9. Serve topped
    with green onions.

Enjoy!