20 minutes is all you need to make these flavorful Korean Beef Noodles. This quick and easy stir fry is perfect for a weeknight dinner!
2tbsplow-sodium soy sauce
1tbspseasoned rice vinegar
4clovesgarlicminced or pressed
1lbtop sirloin beefthinly sliced
12ozramen noodles(I used dried ramen)
10ozbaby bella mushrooms
In a small bowl, whisk to combine the gochujang, soy sauce, oil, rice vinegar, garlic, and ginger. Reserve ¼ cup of the sauce and set aside.
Add the thinly sliced steak to the remaining sauce, and let sit for at least 10 minutes.**
Bring a pot of salted water to a boil to cook the ramen noodles while you stir fry the beef and vegetables.
Heat a very large skillet or wok over high heat, then add the steak. Cook for 2-3 minutes, stirring often, until about 80% cooked through. Remove the mostly cooked steak to a bowl.
When the pot of water has come to a boil, cook the ramen noodles for 1 minute less than the package directions (mine said to cook for 3 minutes, so I did 2).
While the ramen cooks, add the scallions to the pan and cook for 30 seconds, stirring frequently.
Add the broccoli and mushrooms, and stir fry for 2-3 minutes until crisp tender.
Drain the ramen noodles, then add to the skillet. Add the mostly cooked beef and reserved sauce to the pan, and toss for 2 minutes, until the sauce is well distributed and the beef is fully cooked through. Serve and enjoy!
*Gochujang is a Korean red chili paste that's savory, sweet, and spicy. It is essential to get this ingredient, and fortunately it has become widely available. If you don't have an Asian market near you, I am able to purchase it at my local Whole Foods.**When I make this recipe, I start by making the sauce and marinating the steak first, then I prepare the vegetables and clean up while the steak is marinating. You also want to cook the ramen noodles while you're stir frying the beef and vegetables, so they're hot and ready to add to the skillet and bring everything together.