Description
This Korean Ground Beef Noodle Stir Fry is a quick and flavorful dish that combines tender beef, vibrant vegetables, and nutty sesame oil. Perfect for busy weeknights, it delivers a delightful burst of flavor in every bite.
Ingredients
Scale
- 8 oz (225 g) rice noodles or egg noodles
- 1 lb (450 g) ground beef (preferably 80/20 for flavor)
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil (such as canola or peanut oil)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced or grated
- 1 medium carrot, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups baby bok choy or spinach, roughly chopped
- 4 green onions, chopped (white and green parts separated)
- ¼ cup soy sauce (low-sodium preferred)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Sesame seeds for garnish
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Add the rice or egg noodles and cook according to package instructions, usually around 4-6 minutes. Drain and rinse with cold water to prevent sticking.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Wait until the oil shimmers, which indicates it’s hot enough.
- Add the sliced onion to the hot oil and stir-fry for about 2-3 minutes, or until the onions are translucent and starting to caramelize.
- Stir in the minced garlic and ginger, cooking for another 30 seconds until fragrant.
- Add the ground beef to the skillet. Use a spatula to break it apart. Cook for about 5-7 minutes until it's browned and no longer pink.
- Once the beef is cooked, stir in the julienned carrot and sliced red bell pepper. Cook for another 2-3 minutes until the vegetables are tender but still crisp.
- Next, add the chopped bok choy (or spinach) and the chopped green onion whites. Stir-fry for another 1-2 minutes until the greens are wilted.
- In a small bowl, whisk together the soy sauce, gochujang, brown sugar, rice vinegar, and cornstarch mixture (if using). Pour this sauce over the beef and vegetables in the skillet. Cook for another 1-2 minutes, stirring constantly until the sauce thickens and coats the ingredients.
- Finally, add the cooked noodles to the skillet. Toss everything together until the noodles are well coated in the sauce and heated through, about 1-2 minutes.
- Serve immediately, garnished with sesame seeds and the green parts of the chopped green onions.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: For the best flavor, use a wok if you have one. Always taste and adjust the seasoning at the end. If you prefer a spicier dish, increase the gochujang.