20 Minute Korean Beef Sesame Noodles
Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Korean chili stir-fried sauce with caramelized beef, shallots, and summer vegetables. Plus, untraditional, but delicious, garden fresh basil. Every bite is filled with saucy noodles, vegetables, caramelized meat, and just the right amount of spice – delicious and easy.
Ingredients
- 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
- 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
Notes
For a vegetarian option, omit the beef and use tofu or additional vegetables. Adjust the amount of Gochujang to control the spice level.
Instructions
- 1
To 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 to combine.
- 2
Cook the rice noodles according to package directions. Drain and rinse under cold water.
- 3
Heat 1 tablespoon sesame oil in a large skillet over high heat. Add the vegetables and cook until wilted, 2-3 minutes. Stir in 2 tablespoons of the sauce. Cook until the sauce coats the veggies. Remove from the pan.
- 4
In the same skillet, add 1 tablespoon sesame oil. Add the shallots and cook 2 minutes, until deeply softened. Add the beef and cook, undisturbed, until seared, 2 minutes. Toss the meat, then pour in the sauce. Simmer 1 minute, then stir in the noodles and vegetables. Cook 2-3 minutes, until the sauce coats the noodles.
- 5
Remove from the heat and stir in the basil and sesame seeds. Serve topped with fresh basil.