Korean Beef and Noodle Vegetable Bowl fits all of my requirements for a quick, easy, healthy, and delicious weeknight meal. The beef is marinated in a mixture of soy sauce, honey or brown sugar, Sriracha, rice vinegar, and garlic, which is also the sauce for the noodles.
How is everyone’s cookie detox going? My number one tool for getting back on track with healthy eating is meal planning. If I don’t plan our meals ahead my husband and I will, without a doubt, end up getting take out or go out to eat. Luckily, if I’m craving takeout, Korean Steak and Vegetable Noodle Bowls are sure to hit the spot!
I also prefer weeknight meals to take minimal time and minimal prep these days. Since we typically start making dinner after Lars goes to sleep around 7, I’m usually pretty hungry by then and don’t want to mess around with anything fancy.
Healthy and Quick Weeknight Meal
This Korean Beef and Noodle Vegetable Bowl fits all of my requirements for a quick, easy, healthy, and delicious weeknight meal. The beef is marinated in a mixture of soy sauce, honey or brown sugar, Sriracha, rice vinegar, and garlic, which is also the sauce for the noodles.
The Korean noodle dish comes together quickly and simply requires a quick searing of the beef, sautéing the vegetables, and cooking the noodles.
I recommend marinating the beef for at least 30 minutes or up to overnight. I prefer the overnight option so 1) it has even more time to soak up all that good flavor and 2) so I don’t have to wait the 30 minutes for it to marinate when it’s time to start cooking.
If I marinate the beef the night before, this meal comes together super quick because rice noodles cook really fast and I also used pre-sliced shiitake mushrooms and a bag of broccoli slaw, making the prep for this minimal.
So my plan for this new year? Put this Korean Noodle Bowl recipe on our weekly menu at least once a month. It’s a keeper!
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- 4 tablespoons sesame oil divided
- 1/4 cup soy sauce
- 2 tablespoons honey brown sugar would also work
- 1 teaspoon hot chile sauce such as Sriracha
- 2 tablespoons rice vinegar
- 2 cloves garlic minced
- 1 lb flank steak
- 2 shallots finely diced
- 2 cups shiitake mushrooms
- 3 cups broccoli slaw mix
- 6-8 oz package thin rice noodles or ramen noodles
- 2 green onions sliced, for topping
- Combine 2 tablespoons sesame oil, soy sauce, honey, hot chile sauce, vinegar, and garlic in small bowl.
- Cut flank steak against the grain into bite-sized strips.
- Combine steak strips with 2 tablespoons of soy sauce mixture. Cover and refrigerate for 30 minutes, up to overnight.
- Heat large skillet or wok to medium-high heat.
- Add steak and cook until cooked through, about 5-8 minutes.
- Remove from skillet.
- Add additional 2 tablespoons sesame oil and cook shallots, mushrooms, and slaw mix until softened, about 10 minutes.
- While vegetables are cooking, prepare noodles according to package.
- Add noodles, beef, and the rest of the sauce mixture, and stir well to combine and cook a couple of additional minutes to warm up the sauce.
- Serve topped with green onions.