Korean BBQ Beef Stir Fry with Noodles
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!
Korean BBQ Sauce
- 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
Beef Stir Fry & Noodles
- 1 lb stir fry beef, thinly sliced
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp corn starch
- 2 tbsp sesame oil
- 1 onion, sliced
- 1 yellow pepper, sliced
- 1 red pepper, sliced
- 15 oz canned baby corn, drained
- 8 oz rice noodles
- 4 green onions, sliced into 1" sections
- 1 tbsp sesame seeds
Korean BBQ Sauce
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.
Beef Stir Fry
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 the beef, onions, and peppers and cook till beef is cooked through. Tossing occasionally. ~10 minutes.
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.