Author Topic: Korean Beef Noodle Stir Fry  (Read 214 times)

Olga Drozd

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Korean Beef Noodle Stir Fry
« on: June 12, 2018, 12:57:40 PM »
Korean Beef Noodle Stir Fry

Koreans like to use dark soy sauce and flavoured sesame oil.  Dark soy is thick but not too salty. This recipe uses sweet potato starch noodles which are gluten free. These noodles are called Korean glass noodles. Chinese chives are also sold as garlic chives.

1 New York Sirloin steak ( 8 ounce/225 g.)


2 Tablespoons dark soy sauce
1 Tablespoon sesame oil
1 teaspoon chopped garlic
1 teaspoon granulated sugar
1/2 teaspoon freshly ground pepper


4 ounces (115 g) sweet potato noodles (Korean glass noodles)
1 Tablespoon dark soy sauce
1 Tablespoon sesame oil


3 Tablespoons vegetable oil
1 cup sliced onions
1 cup slivered carrots
3 ounces (85 g) shiitake mushrooms, stemmed and sliced
6 cups baby spinach
4 green onions, cut in 2-inch lengths
1 teaspoon granulated sugar
1 Tablespoon dark soy sauce
1 teaspoon sesame oil


1/2 cup slivered Chinese chives

Cut steak into thin slices.

Combine soy sauce, sesame oil, garlic, sugar and pepper in a medium bowl.  Stir steak slices into marinade and let sit for 15 minutes.

Bring a wok of water to a boil.  Add noodles and boil for 8 to 10 minutes or until softened.  Drain, transfer to a bowl and toss with soy sauce and sesame oil. Set aside.

Wipe out wok.

Drain beef. 
Heat wok over high heat, then add vegetable oil.  Add onions, carrots and beef and stir fry for 1 minute.  Toss mushrooms into wok and stir fry for another 1 minute.  Add spinach and green onions.  Toss until spinach wilts.  Stir in sugar, soy sauce and sesame oil.  Add noodles and toss everything together with tongs.

Serve at once, garnished with a handful of Chinese chives and kimchi on the side.  Serves 4. Serve with a red zinfandel wine.

NOTE:  Kimchi, is a fermented napa cabbage condiment and is served alongside nearly everything in Korea.