Description
This 20 Minute Korean Beef Sesame Noodles recipe offers a quick, flavorful dish combining tender flank steak, chewy brown rice noodles, and vibrant stir-fried vegetables in a savory Korean-inspired sauce with a hint of heat from gochujang. Topped with fresh basil and toasted sesame seeds, it's a perfect balance of spicy, sweet, and nutty flavors that's ideal for a speedy weeknight dinner.
Ingredients
Sauce
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 1/2 cup tamari or soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2-3 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon toasted sesame oil
Main Ingredients
- 8 ounces brown rice noodles
- 2 tablespoons sesame oil
- 3 cups mixed stir fry vegetables
- 3 shallots, sliced
- 1 pound flank steak or chicken breast, sliced thin
- 1/4 cup toasted sesame seeds
- 1/2 cup fresh basil
Instructions
- Make the sauce: Combine garlic, ginger, tamari or soy sauce, honey, rice vinegar, gochujang, and toasted sesame oil in a glass jar. Shake or whisk until well combined to create a spicy, sweet Korean sauce.
- Cook noodles: Prepare the brown rice noodles following package instructions, then drain and rinse under cold water to stop cooking and prevent sticking.
- Cook vegetables: Heat 1 tablespoon sesame oil in a large skillet over high heat. Add the mixed stir-fry vegetables and cook for 2-3 minutes, until wilted but still crisp. Stir in 2 tablespoons of the prepared sauce, ensuring the vegetables are evenly coated, then remove them from the skillet and set aside.
- Sauté shallots and sear beef: In the same skillet, add 1 tablespoon sesame oil. Add sliced shallots and cook for about 2 minutes until deeply softened. Add thinly sliced flank steak and let it sear undisturbed for 2 minutes to develop a good crust. Toss the beef to cook it evenly, then pour in the sauce and let it simmer for 1 minute to infuse flavors.
- Combine noodles, veggies, and beef: Stir in the cooked brown rice noodles and the cooked vegetables to the skillet. Cook together for 2-3 minutes, tossing frequently to coat everything with the sauce and heat through.
- Finish and serve: Remove the skillet from heat and stir in fresh basil leaves and toasted sesame seeds. Serve immediately, garnished with additional basil if desired.
Notes
- Use flank steak or substitute with thinly sliced chicken breast for a leaner option.
- Adjust gochujang quantity based on your preferred spice level.
- Rinsing noodles with cold water after cooking prevents them from sticking and keeps their texture firm.
- For gluten-free, use tamari instead of soy sauce and ensure gochujang is gluten-free.
- Fresh basil adds a unique herbal aroma but can be substituted with cilantro if preferred.
- You can prepare the sauce ahead and store it in the fridge for up to one week.