Korean Beef Noodles

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

1 5-to-6-ounce package cellophane noodles

1/3 cup soy sauce

5 tablespoons sesame oil

1 clove garlic, minced

1/3 cup brown sugar

1 1/2 tablespoons apple cider vinegar

12 ounces skirt steak, sliced 1/4 inch thick against the grain

1 yellow onion, cut into 1/4-inch wedges

Kosher salt

10 ounces shiitake mushrooms, stems removed

1 cup shredded carrots (from about 3 carrots)

6 cups baby spinach (about 10 ounces)

Directions

  1. Soak the noodles in warm water to soften, 5 to 10 minutes, then drain and snip into pieces with kitchen shears. Meanwhile, combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and vinegar in a bowl. Put the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture. Heat 2 teaspoons sesame oil in a large nonstick skillet over high heat. Add the onion and 1 teaspoon salt and stir-fry 2 minutes. Add the beef and stir-fry until just cooked through. Transfer to a bowl. Rinse and wipe out the skillet, return to the heat and add 2 teaspoons sesame oil. Add the mushrooms and carrots; stir-fry 3 minutes. Add the noodles and 2 tablespoons of the soy sauce mixture and stir-fry 1 minute; add 1/3 cup water and cook until the noodles are just tender, 3 minutes. Transfer to the bowl with the beef. Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss. 
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Kalbi (Korean Barbequed Beef Short Ribs)

Beef Stroganoff over Buttered Noodles

Beef Bourguignon

Beef Stew

Beef With Broccoli

Tuna Noodle Casserole

The Ultimate Beef Wellington

Chicken Noodle Soup