Easy Korean Noodles with Beef

Korean stir-fried noodles with beef and vegetables.

Easy Korean Noodles with Beef

Tender strips of beef, chewy egg noodles, and crisp vegetables tossed in a sticky, sweet and spicy gochujang sauce. These Korean-inspired stir-fry noodles are packed with flavor and ready in just 30 minutes.

4.75 from 8 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Author: Deborah Rainford

Ingredients

8 ounces egg noodles
1 pound sirloin or ribeye steak, thinly sliced
3 tablespoons gochujang, Korean chili paste
2 tablespoons honey
1 tablespoon rice vinegar
2 tablespoons fish sauce
1 tablespoon fresh ginger, grated
1 medium carrot, julienned
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced
1 medium onion, sliced
2 tablespoons vegetable oil, divided
Salt and black pepper, to taste
Sesame seeds and sliced green onions, for garnish

Instructions

Prepare the Noodles and Sauce

Cook the noodles: Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Mix the sauce: In a small bowl, whisk together the gochujang, honey, rice vinegar, and fish sauce until smooth. Set aside.

Stir-Fry the Beef and Vegetables

Cook the beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Season the beef with salt and pepper, then stir-fry until browned and cooked through. Remove from the pan and set aside.
Cook the vegetables: Add the remaining tablespoon of oil to the same pan. Add the ginger, carrot, bell pepper, mushrooms, and onion. Stir-fry until the vegetables are tender-crisp.

Combine and Serve

Add the beef and noodles: Return the beef to the pan with the vegetables. Add the cooked noodles and prepared sauce.
Toss together: Stir-fry over medium heat until everything is heated through and the noodles are evenly coated in the sauce.
Serve: Divide between bowls and garnish with sesame seeds and sliced green onions.

Notes

For tender beef: Place the steak in the freezer for 15–20 minutes before slicing. This makes it easier to cut thin, even strips against the grain.
Adjust the spice level: Gochujang varies in heat between brands. For a milder sauce, start with 1 tablespoon instead of 3, then add more to taste.
Noodle substitutions: Egg noodles work well, but you can also use udon, rice noodles, or Korean sweet potato glass noodles. Cook according to the package instructions before adding to the stir-fry.

Nutrition

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