Korean Beef & Vegetable
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
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,
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
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
Korean Beef & Vegetable
about 4 servings
- 4 tablespoons sesame
- ¼ cup soy sauce
- 2 tablespoons honey
(brown sugar would also work)
- 1 teaspoon hot chile
sauce, such as Sriracha
- 2 tablespoons rice
- 2 cloves garlic,
- 1 pound flank steak
- 2 shallots, finely
- 2 cups shiitake
- 3 cups broccoli slaw
- 6-8 ounce package thin
- 2 green onions,
sliced, for topping
- Combine 2
tablespoons sesame oil, soy sauce, honey, hot chile sauce, vinegar and garlic
in small bowl.
- Cut flank
steak against the grain into bite-sized strips.
- Combine steak
strips with 2 tablespoons of soy sauce mixture. Cover and refrigerate for 30
minutes, up to overnight.
- Heat large
skillet or wok to medium-high heat.
- Add steak and
cook until cooked through, about 5-8 minutes. Remove from skillet.
- Add additional
2 tablespoons sesame oil and cook shallots, mushrooms and slaw mix until
softened, about 10 minutes.
vegetables are cooking, prepare noodles according to package.
- 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.
- Serve topped
with green onions.