Lunch / Dinner
Korean Beef & Noodle Stir-Fry
The sky’s the limit for stir-fry add-ins, especially with summer produce at its height. A bed of Asian noodles soaks up all these distinctly Korean flavors.
The key to any Korean meal is balance, and this stir-fry is no exception. Spicy kimchi [KIHM-chee], sweet snap peas, hot beef tenderloin, and crisp, cool radish slices — everything has an equal place in the tantalizing whole.
Kimchi gives this stir-fry signature Korean flavor. Developed as a way to preserve vegetables such as cabbage and radishes by pickling, kimchi is a pungent, spicy condiment served at nearly every Korean meal. You can find it at Asian markets and most grocery stores. It ranges from rather mild to super spicy, so use whatever heat level appeals to you.
Test Kitchen Tip
Made from mung bean flour and water, mung bean noodles easily absorb the flavor of this dish since they have little flavor of their own.
Combine soy sauce, chili garlic sauce, sesame oil, and brown sugar in a medium bowl. Add beef, toss to coat, and refrigerate 30 minutes.
Prepare noodles according to package directions; drain.
Heat 1 Tbsp. peanut oil in a wok or large skillet over high until it shimmers. Add beef, reserving marinade. Cook beef to desired doneness, 3–4 minutes per side for medium rare. Transfer beef to a plate and let rest.
Serve stir-fry over noodles and garnish with sesame seeds and radish slices.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 60mg 20%
Sodium 1192mg 49%
Carbs 41g 13%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.