Best Korean Beef And Noodles Recipes

Chop Chae (Korean Mixed Vegetables With Beef and Noodles) image

Provided by Topher

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

6 dried shiitake mushrooms
4 ounces uncooked cellophane noodles
2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons sugar
3 teaspoons toasted sesame seeds, divided
2 teaspoons rice wine
1 garlic clove, minced
1/4 teaspoon pepper
1/2 lb sirloin beef, sliced thinly
1 tablespoon canola oil, divided
1 cup shredded cabbage
1 medium Spanish onion, sliced
1 medium carrot, peeled and shredded
2 green onions, chopped
2 cups torn spinach

Steps:

Soak mushrooms in cold water for 20 minutes. Drain and cut into thin strips.
Cook noodles in boiling water for 10 minutes.
Drain and rinse in cold water, then cut into 4-5" length.
Mix sesame oil, soy sauce, sugar, 2 teaspoons, sesame seeds, rice wine, garlic, and pepper in a bowl.
Add half of mixture to sirloin in another bowl; mix and set aside.
Reserve other half of sauce.
Heat 1 teaspoon canola oil in skillet or wok over medium-high heat and saute cabbage, onion, carrot, and onions stirring frequently for about 10 minutes.
Add spinach and saute for 1 additional minute.
Add mushrooms and noodles and remove from heat.
Mix well and put in serving bowl; set aside.
Heat remaining canola oil in skillet, add sirloin and cook until done.
Add to vegetables and noodles.
Add reserved sauce and mix well.
Serve.

Nutrition Facts : Calories 266, Fat 12.2, SaturatedFat 1.5, Sodium 199.5, Carbohydrate 38.2, Fiber 3.2, Sugar 5, Protein 2.8

Korean Beef and Noodles image

Provided by AZRT8871

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 22

1 teaspoon cornstarch
8 ounces beef eye round, trimmed and thinly sliced
1 tablespoon low sodium soy sauce
1 1/2 teaspoons minced peeled fresh ginger
2 teaspoons sambal oelek or 2 teaspoons thai chili paste
1/2 teaspoon dark sesame oil
3 garlic cloves, minced
cooking spray
1 (3 3/4 ounce) package uncooked cellophane noodles
1 teaspoon dark sesame oil
1 teaspoon vegetable oil
1/2 teaspoon crushed red pepper flakes
5 garlic cloves, minced
3 cups sliced shiitake mushroom caps (about 6 ounces mushrooms)
diagonally sliced green onion
julienne-cut carrot
1 (10 ounce) bag fresh spinach
1/3 cup low sodium soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 tablespoon dark sesame oil
1 tablespoon sesame seeds, toasted

Steps:

To prepare beef, sprinkle cornstarch over beef; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove mixture from pan. Cover and keep warm.
To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
To prepare vegetables, wipe skillet or wok clean with paper towels. Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat. Add red pepper and 5 garlic cloves; stir-fry 30 seconds. Add mushrooms, onions, and carrot; stir-fry 3 minutes. Add half of spinach; stir-fry 2 minutes or until spinach wilts. Add remaining spinach; stir-fry 2 minutes or until spinach wilts.
Reduce heat to medium-low. Add beef mixture and noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated. Sprinkle with sesame seeds.

Nutrition Facts : Calories 349.1, Fat 9.7, SaturatedFat 1.7, Cholesterol 33.5, Sodium 946.1, Carbohydrate 50.2, Fiber 4.8, Sugar 8.4, Protein 18.9