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I made our Monday’s just a little bit easier today.

30-Minute Stir Fried Korean Beef and Toasted Sesame Noodles | @hbharvest

Nothing beats a thirty minute meal. Ok well, I guess like a ten minute meal would, but those are super hard to come by… unless your dinner goes from the freezer to the microwave. If that is the case for you, then you need this meal more than anyone.

I feel like thirty minutes is something everyone can handle. Although, right now I have to say that the thought of dirtying even one skillet, even if it’s only for a 5-minute meal, is kind of mortifying.

30-Minute Stir Fried Korean Beef and Toasted Sesame Noodles | @hbharvest

30-Minute Stir Fried Korean Beef and Toasted Sesame Noodles | @hbharvest

I spent all day yesterday having a “sisters day”. The thing is, my sister is six and you guys – the girl wore me out. I was hopping to get in some work, but yeah she made sure that I basically did none of that. I actually tried to cook, but what should have taken me two hours somehow got dragged on all day long and then the sun began to set. How does that always happen???

I was thinking she’d play with one or two of her gazillion toys, maybe watch a show and then we’d make a Halloween gingerbread house I bought (once I saw it online, I had to get it). If you didn’t already know, I am a sucker for all holiday themed goods. I love them.

Anyway, the little girl tired me out. It’s not that we had a crazy active day, but it is more of her constant talking. Oh my gosh, that girl can talk… and then talk some more. The car is the worst though. She made me take her Target to look for Halloween decorations (and yes, I am aware that it is only the 15th of September – the girl seems to have inherited my holiday craze), and then to the grocery store, because surprisingly, Target was just starting to get in their stuff. Our last stop was the park, because she just HAD to push the tire swing… for what seemed like hours… with me on it. That was so not fun, tire swings make me sick.

I am pretty sure she never stopped talking the entire day. I mean, you would think she’d run out of things to say, but nope, she got’s an endless amount of words.

30-Minute Stir Fried Korean Beef and Toasted Sesame Noodles | @hbharvest

It’s actually kind of amazing.

30-Minute Stir Fried Korean Beef and Toasted Sesame Noodles | @hbharvest

I finally got her to play with something other than me, and finished the recipe I was working on, but then she was all over me to build the Halloween Gingerbread House. First of all, the two of us should never build another gingerbread house again, second of all I should have remember our Christmas gingerbread house before I bought the Halloween gingerbread house and third of all, it’s a good thing this house is for Halloween because well, it’s pretty scary looking. Our Scary Little Halloween House.

And once we were done, so was the kitchen. YIKES!

In all seriousness though, it was a fun day. I never get to spend time with my favorite little sister, so I was happy that she pulled me away from my day-to-day tasks and got me to hang with her. She’s pretty hard to resist.

30-Minute Stir Fried Korean Beef and Toasted Sesame Noodles | @hbharvest

So this is a dinner for those days when all you really want to do is call the pizza guy. It dirties up just two pans (and that’s including the pot to boil the noodles), it’s a crowd pleaser and it’s actually pretty healthy too. You can get it done in thirty minutes, maybe less, but I called it thirty minutes because everyone cooks at their own pace. Personally, I am a very slow cook, but maybe you are speedy and can get this done in twenty. Either way, this meal is super easy to make, no fuss and so flavorful.

Plus, look at all those colors! I love when a meal is all colorful like this. It’s those peppers, bell peppers are the best, we love um over here.

30-Minute Stir Fried Korean Beef and Toasted Sesame Noodles | @hbharvest

30-Minute Stir Fried Korean Beef and Toasted Sesame Noodles | @hbharvest

The secret to this 30-Minute Stir Fried Korean Beef recipe is all in the sauce. I used my favorite Korean ingredient Gochujang (korean Chile Paste). I buy mine on Amazon, but I know that Whole Foods carries it as well. I know it is an odd ingredient, but it has become a staple for me. It’s just so good, and a little goes a long way. So do yourself a favor and go get yourself some.

Other than that, this is the simplest thing ever. Just be sure to stir fry the steak at a high heat. It’s the only way to get that delicious caramelization. And trust me, you want that caramelization. So very good.

30-Minute Stir Fried Korean Beef and Toasted Sesame Noodles | @hbharvest

30-Minute Stir Fried Korean Beef and Toasted Sesame Noodles.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 Servings
Calories Per Serving: 489 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



Stir Fry

  • 1 (8 ounce) box of brown rice noodles (Cellophane Korean Sweet Potato Noodles or any of your favorite noodles can be used)
  • 2 tablespoons sesame seed oil
  • 2 large carrots chopped into matchsticks
  • 1 red and orange bell pepper sliced thin
  • 8 ounces mushrooms sliced
  • 1 pound flank steak steak sliced into bite size strips
  • 2 green onions chopped
  • 1/4 cup sesame seeds a mix of white and black
  • 1 small bunch fresh cilantro chopped



  • In a glass measuring cup or bowl whisk together the soy sauce, brown sugar, Gochujang, rice vinegar, ginger, garlic, and sesame oil.

Stir fry

  • Cook your noodles according to package directions, leaving them with just a little bite.
  • Make sure to prep all your ingredients prior to cooking.
  • Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, once hot add in the carrots, red pepper, orange pepper and mushrooms to the wok (if needed stir fry the veggies in 2 batches). Stir fry the veggies until just tender and bright. Add a few tablespoons of the stir fry sauce and cook, stirring occasionally until the sauce has coated the veggies. Carefully spoon the veggies out of the wok and onto a plate.
  • Add another tablespoon of oil to the wok, to get the wok hot again. Add the steak and let it get a nice caramelization on one side, then toss and let it caramelize another 2 minutes. Add in a few tablespoons of the sauce and cook until the sauce coats the steak. Add the green onions and sesame seeds. Toss with the steak and cook another minute. Add back the veggies and the cooked noodles. Add the remainder of the stir fry sauce and toss everything together. Cook 2-3 minutes or until the sauce has thickened slightly and coats the noodles. Remove from the heat and stir in the cilantro.
  • Divide among bowls and serve with more toasted sesame seeds and cilantro if desired.
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30-Minute Stir Fried Korean Beef and Toasted Sesame Noodles | @hbharvest

Noodles for Monday??? Oh yes, let’s have some fun!

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    1. Hey Amanda,
      Sure, that would also work for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  1. 5 stars
    Oh my! This was amazingly good. I had 1/2 pound left over skirt steak and got to use that up.. used 1 tbsp of the Gochujang sauce which was perfect for me. Hubble added some more drizzled on top of his dish so he was happy too! I wouldn’t change a thing about this recipe. Enjoy!

    1. Hey Robin,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  2. 5 stars
    Wow made this for lunch today and this was delicious!!! Literally better than takeout and extra saucy just like Tieghan likes lol

  3. Hi Tieghan!! I am planning to make this deliciousness tonight but couldn’t get my hands on Gochujang paste. Any substitution recommendations? I do have sambal oelek and red curry paste. Would either of those get me close enough? I also have a Korean BBQ sauce/marinade. Please help! 🙂

    1. Hey Alyssa,
      I would use sambal oelek. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. 5 stars
    Made this tonight with what we had on hand. Subbed the gochujang for Thai chili sauce, and skipped the cilantro. I think we used closer to two lbs of beef so it was quite juicy, so we mixed a tablespoon of corn-starch with cold water and added at the end. So good! I usually avoid making stirfry because I don’t know what to use for the sauce. but now I’ve got this recipe saved. thanks Tiegan!

    1. Hi Lorrie! I am so glad this turned out so well for you! Thank you for trying it! I hope you love all of the other recipes you try of mine! Also, hope you are staying healthy during this time! xTieghan

  5. I don’t think I’ve ever commented on a recipe before, but this is absolutely delicious! I’ve made it three times now for various different people with different food tastes and all have loved it. That sauce is perfection!!! P.S. I’ve made a handful of your other recipes and all have been to die for!! Can’t wait to try more. Keep up the delicious work! 🙂

  6. 2 stars
    I’m afraid this wasn’t a favorite as the flavors were too intense for our tastes. In my opinion, the sauce really needs to be toned down a bit.

  7. 5 stars
    Made this recipe this evening (swapping the steak for chicken thighs) and my partner said it was the best homemade stir-fry he’d EVER had!

    1. Hi! this will serve 4-6. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  8. Made this yesterday. Another great recipe. Really quick & super tasty! The family loved it, will make again.
    Thank you.

  9. How many ounces of noodles do you use? Maybe it’s just my computer but the ingredient shows up like this:

    1 ounce box of brown rice noodles (Cellophane Korean Sweet Potato Noodles or any of your favorite noodles can be used), 8

    1 ounce seems like too little. Is it 8 ounces? 18 ounces?

    1. So sorry for the confusion. It is one 8 ounce box of noodles. Let me know if you have questions. Hope you love this! 🙂

  10. Love, love, LoVe this recipe. I have made it twice and the second time I decreased the amount of soy sauce to 1/4 cup and added 1/4 cup of water; it seemed to thicken up better for me. I have served it over rice both times, and just made the sauce for a friend so she can make it for her family. This recipe is truly a tasty keeper and I can’t wait to make it again.

  11. I just made this recipe for dinner and it was amazing!! I will definitely be making this again. I love your blog so much Tieghan!