Korean Beef Noodle Bowls
Ingredients
The beef and sauce
-
1
lb
sirloin steak, thinly sliced
-
1
tbsp
olive oil
-
¼
cup
soy sauce
-
2
tbsp
water
-
1
tsp
sriracha sauce
-
1
tsp
sesame oil
-
1
tbsp
brown sugar
-
1
tsp
Gochujang sauce
The vegetables
-
1
small
white onion, thinly sliced or finely chopped
-
3-4
cloves
garlic, minced
-
1
tsp
fresh ginger, minced or grated
-
½
English cucumber
or 2 baby cucumbers, thinly sliced
-
1
bunch
green onions, chopped
-
to taste
sesame seeds
The noodles
-
2
packages
ramen noodles (discard seasoning packets)
Instructions
- Whisk together soy sauce, water, sriracha, sesame oil, and brown sugar in a small bowl and set aside.
- Season the thinly sliced beef with kosher salt and black pepper.
- Boil water in a medium pot, add noodles, and cook for 2 ½ to 3 minutes until barely cooked. Drain and rinse with cold water.
- Heat olive oil in a large skillet on medium-high heat, add beef in a single layer, and cook until about ¾ done.
- Reduce heat to medium, add onion, garlic, and ginger, and cook until beef is fully cooked and fragrant.
- Drizzle the sauce mixture over the beef and onions, reduce heat to low, and simmer while the noodles finish cooking.
- Add the drained noodles to the skillet, toss gently to combine, and divide into bowls.
- Top with sliced cucumbers, chopped green onions, sesame seeds, and drizzle with Gochujang sauce.
Nutrition Facts (estimated)
Servings
4 servings
Calories
408
Total fat
16g
Total carbohydrates
33g
Total protein
31g
Sodium
1770mg
Cholesterol
69mg
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