Description
A flavorful and spicy Korean-inspired dish featuring tender marinated flank steak stir-fried with gochujang sauce and tossed with noodles and fresh vegetables. This quick and easy recipe balances savory, sweet, and tangy elements for a delightful meal perfect for lunch or dinner.
Ingredients
Scale
Beef Marinade
- ¾–1 lb flank steak or sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- ½ tsp black pepper or gochugaru (optional)
Noodles
- 8 oz noodles (udon, ramen, rice noodles, or spaghetti), cooked and drained
- 1 tbsp oil for tossing
Sauce
- 2½ tbsp gochujang
- 1½ tbsp soy sauce
- 1 tbsp brown sugar or honey
- 1 tbsp rice vinegar or lime juice
- 1 tbsp water
- 1 tsp sesame oil
- 1 tsp chili crisp or gochugaru (optional)
Vegetables (Optional)
- 1 cup shredded cabbage or bok choy
- 1 carrot, julienned
- ½ bell pepper, thinly sliced
- 2 green onions, sliced
- Handful of bean sprouts
Garnishes
- Sesame seeds
- Additional green onions
- Optional chili crisp or fried egg
Instructions
- Marinate the beef: In a bowl, combine thinly sliced flank steak with soy sauce, sesame oil, cornstarch, minced garlic, minced ginger, and black pepper or gochugaru if using. Mix well to coat evenly and set aside to marinate while preparing other ingredients.
- Cook the noodles: Prepare the noodles according to the package instructions. Once cooked, drain well and toss with a tablespoon of oil to prevent clumping.
- Prepare the sauce: In a small bowl, whisk together gochujang, soy sauce, brown sugar or honey, rice vinegar or lime juice, water, sesame oil, and optional chili crisp or gochugaru. Adjust the taste according to your preference for spiciness and sweetness.
- Cook the beef: Heat a large skillet or wok over high heat and add the oil. Stir-fry the marinated beef for 2 to 3 minutes until it is browned and cooked through. Remove the beef from the pan and set aside.
- Sauté the vegetables: In the same skillet, add the optional vegetables starting with the firmer ones such as cabbage or bok choy, carrot, and bell pepper. Stir-fry the vegetables until slightly tender but still crisp.
- Combine everything: Return the cooked beef to the skillet, add the cooked noodles and the prepared sauce. Toss everything together for 1 to 2 minutes, stirring frequently, until the noodles and beef are evenly coated with a glossy sauce.
- Serve: Dish the noodles into serving bowls and garnish with sesame seeds, sliced green onions, and optionally top with chili crisp or a fried egg for added flavor and richness. Serve hot.
Notes
- Use any noodles you prefer such as udon, ramen, rice noodles, or spaghetti based on what’s available.
- Adjust the amount of gochujang and chili crisp to control the level of spiciness.
- Vegetables are optional but add crunch and freshness; feel free to substitute with others like spinach or mushrooms.
- Marinating the beef briefly enhances tenderness and flavor but can be skipped if short on time.
- For gluten-free, use tamari instead of soy sauce and gluten-free noodles.
- Serving this dish with a fried egg adds richness and traditional Korean flair.
