Tender rice noodles, seared beef, and vibrant vegetables are bathed in a sticky Korean BBQ sauce you won’t be able to get enough of! This Korean BBQ Beef Stir Fry with Noodles is better than takeout!
I’ve had this Korean BBQ Beef Stir Fry with Noodles recipe on my to-do list for a few months now. When I am feeling lazy but still want to cook the family a nice supper I often make an easy version of this Korean BBQ stir fry by purchasing bottled sauces. However, I finally found a made-from-scratch version I like just as well, plus it is much cheaper to make your own, and not that much effort!
When making an Asian stir fry with noodles, wide rice noodles are always my top choice. They can be found in the Asian aisle of your grocery store, however, I’ve also been known to make a special stop at an Asian market just to pick these up because they often have wider noodles. The extra width of the noodle doesn’t affect the final dish, I just like them. In reality and Pad Thai noodle will work. If you are unsure if it is a rice noodle, just look at the ingredients on the back of the packaging.
A Korean BBQ Beef Stir Fry is a very versatile dish because any of your favorite vegetables can be added to it. I use peppers, onions, and baby corn in my recipe, however, you are free to substitute whatever you wish.
Don’t feel like you need to buy a wok to make Asain food. My kitchen is already overflowing with extra gadgets, pans, and utensil, so I never bought a wok. Instead, I just use a 12″ skillet and get exceptional results.
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If your Korean BBQ sauce overcooks and gets too thick, just sprinkle in a small amount of water to thin it out. It is it too runny, cook it a few minutes longer to thicken. Easy Peasy, right?
Tender rice noodles, seared beef, and vibrant vegetables are bathed in a sticky Korean BBQ sauce you won't be able to get enough of! This Korean BBQ Beef Stir Fry with Noodles is better than takeout!
- ¾ cup brown sugar
- ¾ cup soy sauce
- ¼ cup mirin
- ¼ cup water
- 1 tbsp rice wine vinegar
- 1 ½ tbsp chili paste
- ½ tbsp sesame oil
- ½ tsp ground black pepper
- ½ tbsp fresh grated ginger
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- 1 tbsp water
- 1 lb stir fry beef, thinly sliced
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp corn starch
- 1 tbsp brown sugar
- 2 tbsp sesame oil
- 1 onion, sliced
- 1 yellow pepper, sliced
- 1 red pepper, sliced
- 8 oz rice noodles
- 4 green onions, sliced into 1" sections
- 1 tbsp sesame seeds
Add all BBQ sauce ingredients to a saucepan except 1 tbsp of water, and cornstarch. Heat to a simmer and whisk to combine. Simmer for 5 minutes.
In a small bowl combine cornstarch and 1 tbsp of water. Whisk till there are no lumps, then add this to the BBQ sauce and cook 4 minutes longer.
Turn off heat and set aside.
Prepare the noodles according to package instructions, then set aside.
Sprinkle thinly sliced beef with salt, pepper, and cornstarch.
Heat oil in a skillet/wok on medium-high heat.
Add baby corn and BBQ sauce to the skillet and continue cooking till corn is heated through.
Add noodles and green onions and toss to combine.
Serve immediately sprinkled with sesame seeds.
This Korean BBQ Beef Stir Fry recipe was inspired by WhitneyBond.com.This Korean BBQ Beef Stir Fry recipe was inspired by WhitneyBond.com.
Note: My wife likes up to 16oz of noodles used for the recipe, while I prefer less noodles. In reality either amount will work.
IF YOU LIKED THIS RECIPE be sure to try my Mongolian Beef Recipe.
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