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Weeknight style stir-fried 20 Minute Korean Beef Sesame Noodles. Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Korean chili stir-fried sauce with caramelized beef, shallots, and summer vegetables. Plus, untraditional, but delicious, garden fresh basil. Every bite is filled with saucy noodles, vegetables, caramelized meat, and just the right amount of spice – delicious and easy.
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When it’s just me here at home working, and it’s an odd few days when I don’t have any help with the grocery shopping, I buckle down and make what I have in the fridge work. That’s what I’ve been doing the last few days, and I have to say, I love what I’ve created.
I returned home from a week-long work trip on Wednesday night. But my family had canceled flights and they’re not due back until today. I did do a store run for essentials, but I didn’t get much, so my fridge is currently looking pretty sparse.
Luckily, I have quality staples and a garden FULL of basil, other herbs, and the prettiest dahlias. I decided to use some frozen Five Mary’s meat, noodles, vegetables, and basil and make a quick stir-fry with Korean chili paste.
And it turned out so delicious.
Every detail you need to know
I make the sauce first. It’s so simple, basic, and composed of my favorite pantry staples. Garlic, ginger, tamari (gluten-free soy sauce), honey, rice vinegar, Gochujang (fermented Korean Chili paste), and toasted sesame oil.
All pantry items that I try to have stocked (I keep the ginger in the fridge/freezer).
Simply combine all the ingredients together in a glass jar and shake.
While I’m shaking up the sauce, I’m simultaneously cooking the noodles. Rice noodles are perfect for stir-frying. They don’t easily turn mushy and they have the ability to really soak in the yummy sauces and flavors of a stir-fry.
I keep rice noodles on hand for quick dinners, we love them. They’re boiled, then rinsed under cold water to stop the cooking.
Stir fry the vegetables in a bit of the sauce. I love to use bell peppers, zucchini, and shredded carrots. Mushrooms and broccoli are really great too. If you’re working in a speedy manner and trying to get this on the table in 20 minutes, use a store-bought vegetable stir fry mix.
No chopping or slicing involved, which is always convenient when in a hurry. Something to think about with back to school on the horizon.
Remove the vegetables from the pan. Then add lots of shallots and stir fry to caramelize them. Next add the meat. I like to use thinly sliced flank steak, but chicken works well too.
Then pour in the sauce, add the noodles, and toss back in the vegetables. Cook everything until that spicy/sweet sauce coats the noodles.
Quickly remove from the heat and serve the noodles immediately with some fresh basil.
It’s best to serve these right off the stove as the noodles soak up the sauce pretty quickly! Perfect for our busiest nights.
Hoping you guys love this one as much as I do. I’m already excited to make it again later this week!
Looking for other quick noodle recipes? Try these:
30 Minute Creamy Turmeric Chicken and Noodles
Saucy Garlic Butter Shrimp with Coconut Milk and Rice Noodles
20 Minute Red Curry Basil Garlic Oil Noodles
Lastly, if you make these 20 Minute Korean Beef Sesame Noodles be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Korean Beef Sesame Noodles
Ingredients
Sauce
- 4 cloves garlic chopped
- 1 tablespoon chopped fresh ginger
- 1/2 cup tamari or soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2-3 tablespoons Gochujang , (Korean chili paste)
- 1 tablespoon toasted sesame oil
Stir Fry
- 8 ounces brown rice noodles
- 2 tablespoons sesame oil
- 3 cups mixed stir fry vegetables
- 3 shallots, sliced
- 1 pound flank steak or chicken breast, sliced thin
- 1/4 cup toasted sesame seeds
- 1/2 cup fresh basil
Instructions
- 1. To make the sauce. Combe all ingredients in a glass jar. Shake or whisk to combine. 2. Cook the rice noodles according to package directions. Drain and rinse under cold water. 3. Heat 1 tablespoon oil in a large skillet over high heat. Add the vegetables and cook until wilted, 2-3 minutes. Stir in 2 tablespoons of the sauce. Cook until the sauce coats the veggies. Remove from the pan. 4. In the same skillet, add 1 tablespoon oil. Then add the shallots and cook 2 minutes, until deeply softened. Add the beef and cook, undistributed, until seared, 2 minutes. Toss the meat, then pour in the sauce. Simmer 1 minute, then stir in the noodles and vegetables. Cook 2-3 minutes, until the sauce coats the noodles. 5. Remove from the heat and stir in the basil and sesame seeds. Serve topped with fresh basil.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Tieghan, this recipe was sooooo good! My husband and I used chicken instead of beef and we have both decided this will be a staple to make again and again!!!
Hey Kiersten,
Awesome! So glad to hear that you enjoyed this recipe, I appreciate you making it! xT
Another Half Baked Harvest recipe for the win! We made with shrimp instead of beef and turned out great. My brother in Law loved it! Definitely will be making again!
Hey Jenna,
Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! Xx
Amazing as always!
Hey Vale,
Amazing!! So glad to hear that you enjoyed this recipe, thanks so much for making it! Have a great week! xx
Love this recipe, have made it more than a dozen times since it was posted.
Was wondering if you had any advice on how I may need to modify it for substituting tofu for beef. Making it for some vegetarian friends and have very little experience with tofu. Any recommendations?
Hey Taylor,
Amazing!! Thanks so much for making this recipe so often and your comment, love to hear that it always turns out well! Honestly, I also have very little experience with tofu:) I think others have used it though and it works well. Sorry I couldn’t be of more help! xT
My inspiration was the Gochujang. I have always been curious about this ingredient. This dish was delicious !!! I simply enjoy all of your recipes. Thank you !
Hey Denise,
Amazing!! I’m so glad to hear this recipe turned out well for you, thanks so much for making it! Have a great weekend! xT
Super easy and so good!
Fresh veggies
Sriracha for chili paste
Udon noodles
Onion for shallots
**Had to do some substituting, but it worked out well.
Thank you!
Thanks so much Nicole! So glad to hear that this dish was a hit, thanks for making it! xT
I’ve made this twice now, once with steak and once with chicken – both are delicious. It’s super easy to make as well! I use red and green peppers with mushroom as the veg mix
Hi Maire,
Fantastic!! I love to hear that this recipe turned out well for you and appreciate you making it! Xx
This was yummy!!😋
Hey Shelda,
Happy Sunday!! Thanks a bunch for giving this recipe a try, love to hear that it was enjoyed! xT
I have made this recipe with both chicken and steak and both are amazing. Thank you for the wonderful recipe
Hi Brad,
Awesome! Thanks a lot for trying this recipe out, so glad it was great with both chicken and steak! Have a great weekend! xT
is this spicy? can i omit/adjust the gojuchang?
Hi Grizelle,
Yes, you can go ahead and reduce the gochujang to your liking:) I hope you love this dish! xT
I love all of your meals- made this one tonight and was so delicious!
Thank you so much for trying out the recipe! Hope you’re having an awesome weekend! 🙂 xT
Fabulous and quick!!!!!
Thank you Steph!!
Took me a lot longer than 20 minutes!
Thanks for the feedback! xT
So delicious and easy to make! I love that you stir fried the veggies in the sesame oil. That added a lot of extra flavor.
Another winner – thank you!
Hi Jill! Thank you so so much for giving this recipe a try! Hope you’re having a lovely week! xT
I recommend grating the ginger rather than chopping. I guess I didn’t chop it fine enough so the finished product just tasted like unpleasantly strong ginger noodles
Wonderful recipe, easy to follow & turned out wonderful.
Thank you for giving this recipe a try! So happy to hear you enjoyed it! xT