30-Min Stir Fry Korean Beef and Toasted Sesame Noodles

Updated: May 4


Adapted Recipe from Half Baked Harvest

Serves Six


The Ingredients

Sauce

  • 3/4 cup coconut aminos

  • 1/4 cup honey

  • 2-3 tbsp Gochujang Korean chile paste

  • 1.5 tbsp rice vinegar

  • 1 tbsp fresh ginger, grated

  • 1 clove garlic, minced

  • 1 tbsp toasted sesame oil

Stir Fry

  • 1 (8 ounce) box of brown rice noodles

  • 2 tbsp sesame seed oil

  • 2 large carrots, chopped into matchsticks

  • 1 red & 1 orange bell pepper, sliced thin

  • 8 ounces mushrooms sliced

  • 1 lb flank steak steak, sliced into bite size strips

  • 2 green onions chopped

  • 1/4 cup sesame seeds

  • 1 small bunch fresh cilantro, chopped


The Instructions

  • In a small dish whisk together all the sauce ingredients.

  • Cook noodles according to the package, leaving them slightly undercooked.

  • Prep all your ingredients prior to cooking.

  • Heat a large skillet over high heat. Add 1 tbsp sesame oil to the pan. Add the carrots, peppers, and mushrooms. Do two batches if needed. Stir fry the veggies until tender and bright.

  • Add a few tbsp of the sauce and stir occasionally while cooking.

  • Spoon the vegetables onto a plate. Add a tbsp of sesame oil to the skillet.

  • Add the steak and caramelize each side for roughly 2 mins/side.

  • Add a couple tbsp of the sauce and cook until steak is coated. Add green onions and sesame seeds. Toss for 1 more minute. Add the vegetables, noodles, and remainder of the sauce into the skillet. Toss and cook for 2-3 minutes until sauce is thickened.

  • Remove from stove and add cilantro. Dish up and dig in! YUM!

 

NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.



0 comments

Recent Posts

See All