Korean Beef and Vegetable Noodle Bowls
Servings: 4
Calories: 551kcal
Ingredients
- 4 tablespoons sesame oil divided
- ¼ 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
Instructions
- 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.
- Enjoy!
Nutrition
Calories: 551kcal | Carbohydrates: 60g | Protein: 33g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 1010mg | Potassium: 1107mg | Fiber: 4g | Sugar: 13g | Vitamin A: 399IU | Vitamin C: 82mg | Calcium: 87mg | Iron: 4mg