Quick, flavor-packed, and loaded with protein, these Korean Beef Stir Fry Noodles are the ultimate weeknight dinner you (and I) actually look forward to. A savory-sweet gochujang sauce, tender beef, and chewy rice noodles make every bite downright addictive.
Healthy Ground Beef Skillet Recipe
Another easy, ground beef skillet that everyone loves. Everything (besides the rice noodles) are made in one skillet, keeping dishes light. Flavors come together SO nicely. It’s a high protein, easy recipe that you’ll want to keep in meal rotation.
Recipe Inspo
Cooking for fun! My informal way of keeping the joy in cooking (you know, because it is my job). When I make something that is really great and deserves a spotlight on the blog, I retest and fine-tune to then share it with all of you.
This Korean Ground Beef Stir Fry is a perfect example of a weeknight dinner we’ve made 4 or 5 times. The beef was inspired by my friends over at Fit Foodie Finds (their Korean Beef Bowls are excellent) and then my twist of turning it into a stir fry with my favorite: rice noodles.
I basically love an asian inspired dinner with noodles (i.e. 15-minute sesame noodles, Dumpling Salad, Curry Udon Noodles, etc.)
Recipe Ingredients
- Veggies: Red bell pepper, white onion, edamame, green onions.
- Meat: 90% lean ground beef. Higher fat percentage may make your dish pretty greasy. Also feel free to swap in ground chicken or turkey.
- Rice noodles: I used 2 packs of Brown Rice Noodles from Thai Kitchen.
- Herbs: for garnish. Cilantro, mint, and thai basil.
- Sauce: Homemade from soy sauce, rice vinegar, gochujang, sesame oil, brown sugar, garlic, ginger, fish sauce and cornstarch to thicken.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- I love using frozen grated ginger & garlic cubes for cooking. Feel free to use freshly minced garlic glove or grated ginger if you have those on hand too!
- I do not like using honey as a swap for brown sugar here. It creates almost a waxy after taste when mixed with the sesame oil. I haven’t tested maple syrup as a substitute.
- Not a noodle fan? Try this with white or brown rice, cauliflower rice or even in lettuce wraps.
How to Make This Recipe
1. Make the noodles according to box instructions. Once made, drain from the water but do not rinse.
2. Heat a large, deep skillet and oil to medium heat. Once it’s warm, add the sliced white onion and bell pepper to the pan with a pinch of salt. Saute for 5-7 minutes until slightly translucent.
3. Push the vegetables to the side and add the beef. Gently break it apart while cooking, but don’t mince it.When the beef is 70% cooked, add the frozen edamame and stir in.
4. Mix the cornstarch with 1 tbsp of water to create a slurry, then add to the pan. Whisk as it thickens. Add in the cooked rice noodles, green onions, and stir everything together.
5. Mix the cornstarch with 1 tbsp of water to create a slurry, then add to the pan. Whisk as it thickens. Add in the cooked rice noodles, green onions, and stir everything together.
Serve warm, garnished with a lime wedge, fresh herbs/green onion, and drizzle with sriracha if desired!
PRO TIPS
- There is a reason we add the sauce while the beef is still cooking; it’s so the beef doesn’t overcook. I’ve made this recipe 5+ times and this is the key to the recipe!
- Do not rinse the rice noodles after cooking. This allows the sauce to stick to them!
Recipe FAQs
Store this stir fry in a container for up to 3 days in the refrigerator. It holds up great for meal prep!
Reheat gently in a skillet with a splash of water or soy sauce to loosen up the noodles and sauce. You can also microwave in short intervals, stirring between bursts.
The spice level depends on the brand and amount of gochujang you use. As written, it’s a mild-to-medium heat. If you prefer it spicier, add extra gochujang or a drizzle of sriracha at the end. For less heat, cut the gochujang in half.
Yes! Just use gluten-free tamari or coconut aminos instead of soy sauce, and make sure your gochujang is a gluten-free brand (some contain wheat).
Serving suggestions
This is a full meal all on it’s own! Packed with protein and veggies! But if you’re looking for a tasty side dish, try my Korean Cauliflower, Oriental Coleslaw or this Bell Pepper Cucumber Salad as an app!
More Recipes You’ll Love
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Korean Beef Stir Fry
Equipment
- knife & cutting board
- Measuring cups and spoons
- skillet
- Sauce pot
- mixing bowl or beaker
Ingredients
Stir Fry
- 1 bell pepper, sliced & diced
- ½ medium white onion, sliced & diced
- 1 tbsp cooking oil
- 1/2 tsp kosher salt
- 1 bag shelled edamame, 10 oz
- 1 lbs ground beef, 90/10
- 1/2 cup Green onions
- 4 oz Brown rice noodles
- fresh herbs for garnish, mint, thai basil, cilantro
- Lime wedge, for garnish
Sauce
- 1/2 cup reduced sodium Soy sauce
- 1/4 cup rice wine vinegar
- 2 tbsp gochujang
- 1 tbsp Sesame oil
- 1 tbsp brown sugar
- 2 Frozen garlic/ginger cubes
- 1/4 teaspoon Fish sauce
- 2 teaspoons Cornstarch
Instructions
- Make the noodles according to box instructions. Once made, drain from the water but do not rinse.
- Heat a large, deep skillet and oil to medium heat. Once it’s warm, add the sliced white onion and bell pepper to the pan with a pinch of salt. Saute for 5-7 minutes until slightly translucent. Push the vegetables to the side and add the beef. Gently break it apart while cooking, but don’t mince it.
- When the beef is 70% cooked, add the frozen edamame and stir in.
- Whisk together all ingredients for the sauce, except the cornstarch.
- Push the meat and veggies to one side, then add the sauce to the pan. Whisk together as it heats.
- Mix the cornstarch with 1 tbsp of water to create a slurry, then add to the pan. Whisk as it thickens. Add in the cooked rice noodles, green onions, and stir everything together.
- Serve warm, garnished with a lime wedge, fresh herbs/green onion, and drizzle with sriracha if desired!
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Korean Beef Stir Fry calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
So tasty and easy for a weeknight din!
holy wow do we love this recipe! so good and easy.
Loved this for a fast, tasty weeknight meal – will definitely go into the rotation!!
These are a party in your mouth. Quickly becoming one of my weekly go to recipes.