Korean Beef Noodle Bowls
These sweet, spicy, satisfying Korean Beef Noodle Bowls come together in just 30 minutes with tender beef, rich broth, and fresh crunchy toppings.
Equipment
- 1 skillet large
Ingredients
Main Ingredients
- 1 pound sirloin steak thinly sliced
- kosher salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- ¼ cup soy sauce
- 2 tablespoons water
- 1 teaspoon sriracha sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 white onion small, thinly sliced or finely chopped
- 3-4 cloves garlic minced
- 1 teaspoon freshly minced or grated ginger
- 2 packages ramen noodles discard seasoning packets
- ½ English cucumber or 2 baby cucumbers, thinly sliced with peels on
- 1 bunch green onions chopped
- sesame seeds to sprinkle on top
- gochujang sauce to taste
Instructions
Instructions
- Season thinly sliced sirloin steak with kosher salt and black pepper. Be generous so every bite’s tasty.
- Heat olive oil in a large skillet over medium-high heat. Add steak and cook about 3–4 minutes per side until browned. Set aside.
- In same skillet, cook sliced white onion for about 5 minutes until translucent and soft.
- Add minced garlic and cook about 1 minute until fragrant.
- Whisk together soy sauce, water, sriracha, sesame oil, and brown sugar in a small bowl.
- Pour sauce into skillet with onions and garlic, then return steak to skillet and stir to coat. Simmer 5–7 minutes until sauce thickens slightly.
- Cook ramen noodles according to package instructions. Discard seasoning, drain and divide into bowls.
- Spoon beef and sauce over noodles.
- Top with sliced cucumbers, green onions, sesame seeds, and optional gochujang sauce.
Notes
Store leftovers in the fridge up to 4 days. Reheat with splash of broth. Freeze beef mixture separately for longer storage and thaw gently overnight.