Korean Beef Bulgogi Noodles
- Servings: 6
- Prep: 18
- Cook Time: 15
A dish made with ingredients you may already have in your kitchen. This recipe mixes tender and savory Bulgogi with noodles for a taste you won’t forget!
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Ingredients
| 12 oz | No Yolks® Stir Fry Noodles |
| 2/3 cups | soy sauce |
| 2 Tbsps | toasted sesame oil |
| 4 | garlic cloves, minced |
| 2 Tbsps | sugar |
| 1 Tbsp | fresh ginger root, finely grated |
| 1 lb | thinly sliced beef ribeye steak |
| 1 Tbsp | water |
| 2 tsps | cornstarch |
| 2 Tbsp | canola oil, divided |
| 1 | medium yellow onion, cut into thin slivers |
| 1 cup | shredded carrots |
| 3/4 cup | coarsely chopped kimchi |
| 4 cups | loosely packed baby spinach |
| 2 Tbsps | toasted sesame seeds |
Directions
- Prepare noodles according to package directions. Drain.
- Meanwhile, mix soy sauce, sugar, sesame oil, garlic and ginger in measuring cup. Combine 2 Tbsp. soy sauce mixture and beef in small bowl; let stand 5 minutes to marinate. Whisk corn starch and water into remaining sauce mixture.
- Heat 1 Tbsp. canola oil in large deep skillet on medium-high heat until shimmering. Add beef; let stand 30 seconds until seared, then cook 3 to 4 minutes or until done. Transfer beef to clean plate; add remaining oil to skillet and return to heat. Add onions and carrots; cook 2 to 3 minutes or until crisp-tender, stirring frequently. Return beef and any juices to pan. Add kimchi and remaining soy sauce mixture; bring to boil. Add noodles; cook 1 to 2 minutes, tossing well with tongs until combined. Add spinach and sesame seeds; cook 1 minute or until wilted.
Tips
Substitute the beef ribeye steak with flank steak thinly cut against the grain, thinly sliced pork tenderloin or chicken breast.
