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!
|1 pkg||No Yolks® Stir Fry Noodles|
|2/3 cups||soy sauce|
|2 Tbsps||toasted sesame oil|
|4||garlic cloves, minced|
|1 Tbsp||fresh ginger root, finely grated|
|1 lb||thinly sliced beef ribeye steak|
|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|
- 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.
- Kimchi is a spicy Korean pickled Napa cabbage. It is often sold in jars, in the refrigerated section of the produce department in well-stocked grocery stores.
- Substitute flank steak thinly cut against the grain, thinly sliced pork tenderloin or chicken breast for the ribeye.