Korean Beef & Vegetable Noodle Bowl

Servings 4
Prep Time


  • 4 tablespoons sesame oil divided
  • ΒΌ 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 shitake mushrooms sliced
  • 3 cups broccoli slaw mix
  • 6-8 ounce package thin rice noodles
  • 2 green onions sliced, for topping


  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!
  10. Recipe by: greens & chocolate |