Description
A quick and flavorful Korean-inspired dish featuring tender flank steak and mixed vegetables tossed in a savory and spicy sesame sauce, served over brown rice noodles. Ready in just 25 minutes, perfect for a weeknight dinner.
Ingredients
Scale
Sauce
- 4 cloves garlic chopped
- 1 tablespoon chopped fresh ginger
- 1/2 cup tamari or soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 3 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon toasted sesame oil
Stir Fry
- 8 ounces brown rice noodles
- 2 tablespoons sesame oil, divided
- 3 cups mixed stir fry vegetables
- 3 shallots, sliced
- 1 pound flank steak or chicken breast, sliced thin
- 1/4 cup toasted sesame seeds
- 1/2 cup fresh basil
Instructions
- Make the sauce: Combine garlic, ginger, tamari or soy sauce, honey, rice vinegar, Gochujang, and toasted sesame oil in a glass jar. Shake well or whisk until fully combined.
- Prepare noodles: Cook the brown rice noodles according to the package directions. Once cooked, drain and rinse under cold water to stop the cooking process and prevent sticking.
- Cook vegetables: Heat 1 tablespoon of sesame oil in a large skillet over high heat. Add the mixed stir fry vegetables and cook for 2 to 3 minutes until wilted. Stir in 2 tablespoons of the prepared sauce to coat the vegetables, then remove them from the pan and set aside.
- Sauté shallots and beef: In the same skillet, add the remaining 1 tablespoon of sesame oil. Add the sliced shallots and cook for 2 minutes until softened and fragrant. Add the thinly sliced flank steak, cooking undisturbed for 2 minutes to sear. Toss the meat, then pour in the remaining sauce and let it simmer for 1 minute.
- Combine everything: Stir in the cooked noodles and vegetables into the skillet with the beef and sauce. Cook together for 2 to 3 minutes, allowing the sauce to coat the noodles evenly.
- Finish and serve: Remove from heat and stir in fresh basil and toasted sesame seeds. Serve immediately, garnished with extra basil if desired.
Notes
- Substitute flank steak with chicken breast for a leaner protein option.
- Use gluten-free tamari to make this dish gluten free.
- Adjust Gochujang quantity to control the spice level.
- Brown rice noodles can be swapped with rice vermicelli or soba noodles depending on preference.
- Fresh basil adds a bright herbal note but can be replaced with cilantro or mint.
- Prepare sauce in advance to save time on busy nights.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 60 mg
