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korean beef stir fry noodles in green ceramic pan topped with diced green onions and striped towel wrapped around it's base.
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5 from 4 votes

Korean Beef Stir Fry

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.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: dinner, Main Course
Cuisine: Asian, Korean
Servings: 4
Calories: 535kcal
Author: Courtney Paige

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.
    korean stir fry sauce in large glass beaker.
  • 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.
    ground beef, edamame and bell peppers cooking in large skillet.
  • 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.
    ground beef, bell peppers, onions and edamame in skillet topped with pile of rice noodles.
  • Serve warm, garnished with a lime wedge, fresh herbs/green onion, and drizzle with sriracha if desired!

Video

Notes

Feedback from my husband was the vegetables are easier to eat when they're finely diced, not sliced. 
Store in an airtight container for up to 3 days in the refrigerator. It holds up great for meal prep!

Nutrition

Serving: 1serving | Calories: 535kcal | Carbohydrates: 30g | Protein: 46g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 101mg | Sodium: 1874mg | Potassium: 1114mg | Fiber: 6g | Sugar: 12g