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 tablespoon rice wine vinegar
- 1 ½ tablespoon chili paste
- ½ tablespoon sesame oil
- ½ teaspoon ground black pepper
- ½ tablespoon fresh grated ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon water
Beef Stir Fry & Noodles
- 1 lb stir fry beef, thinly sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon corn starch
- 2 tablespoon 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 tablespoon sesame seeds
Korean BBQ Sauce
Add all BBQ sauce ingredients to a saucepan except 1 tablespoon of water, and cornstarch. Heat to a simmer and whisk to combine. Simmer for 5 minutes.
In a small bowl combine cornstarch and 1 tablespoon 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.
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 or my Venison Stir Fry.