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Korean Beef & Vegetable Noodle BowlKorean Beef & Vegetable Noodle Bowl
Korean Beef & Vegetable Noodle Bowl
Korean Beef & Vegetable Noodle Bowl
A delicious mid-week dinner that comes together quickly.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Korean Beef and Vegetable Noodle Bowl
Korean Beef & Vegetable Noodle Bowl
Prep Time8 Minutes
Servings4
Cook Time20 Minutes
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.
8 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 tablespoons sesame oil, divided
House Of Tsang Pure Sesame Seed Oil
House Of Tsang Pure Sesame Seed Oil, 5 Ounce
$5.99$1.20/oz
¼ cup soy sauce
Kikkoman Soy Sauce
Kikkoman Soy Sauce, 5 Ounce
$2.29$0.46/oz
2 tablespoons honey (brown sugar would also work)
L&B Pure Honey
L&B Pure Honey, 16 Ounce
$7.49$0.47/oz
1 teaspoon hot chile sauce, such as Sriracha
Huy Fong Sriracha Hot Chili Sauce
Huy Fong Sriracha Hot Chili Sauce, 17 Ounce
$6.59$0.39/oz
2 tablespoons rice vinegar
Nakano Rice Vinegar
Nakano Rice Vinegar, 12 Ounce
$4.69$0.39/oz
2 cloves garlic, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1 pound flank steak
Premium Choice Beef Flank Steak
Premium Choice Beef Flank Steak, 2.1 Pound
$35.68 avg/ea$16.99/lb
2 shallots, finely diced
Not Available
2 cups shiitake mushrooms, sliced
Goodness Gardens Shroomz Shiitake Dried Mushrooms
Goodness Gardens Shroomz Shiitake Dried Mushrooms, 0.5 Ounce
$7.99$15.98/oz
3 cups broccoli slaw mix
Mann's Broccoli Cole Slaw
Mann's Broccoli Cole Slaw, 12 Ounce
$3.99$0.33/oz
6-8 ounce package thin rice noodles
Thai Kitchen Vermicelli Style Thin Rice Noodles
Thai Kitchen Vermicelli Style Thin Rice Noodles, 8.8 Ounce
$7.89$0.90/oz
2 green onions, sliced, for topping
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.49

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.