Korean-Style Noodle Bowl with Fast-Fry Steak Strips

Skip takeout and prepare this deliciously sticky noodle dish at home. Serve family-style on a large platter or serve in individual bowls so everyone can dig right in! Rice noodles can be found in the international aisle or can be substituted with angel hair pasta.
Yield 4 Servings Prep. Time 10 min Marinating Time 20 min Cooking Time 5 min Total Time 35 min


Here are the following ingredients:

  • ½ cup (125 mL) soy sauce
  • ¼ cup (60 mL) packed brown sugar
  • 2 tbsp (30 mL) EACH Asian chili paste, such as Gochujang, and minced gingerroot
  • 4 cloves garlic, minced
  • 1 lb (500 g) Beef Inside Round Fast-fry Steaks, cut into ¼-inch (5 mm) wide strips
  • ½ lb (250 g) vermicelli rice noodles
  • 2 tbsp (30 mL) vegetable oil
  • 2 cups (500 mL) shredded butter (Bibb or Boston) lettuce
  • 1 tbsp (15 mL) sesame seeds
  • 2 green onions, thinly sliced
  • Lime wedges

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine soy sauce, brown sugar, chili paste, gingerroot and garlic in a large shallow bowl. Add beef strips, tossing to coat; cover and refrigerate for 20 to 30 minutes.

  2. Meanwhile, cook or soak rice noodles according to package directions. Drain and set aside.

  3. Heat oil over medium-high heat in large nonstick skillet; cook beef strips with the marinade for 2 to 4 minutes, stirring often, until meat is cooked to medium (160ºF/71ºF) and browned but still pink inside, and sauce is sticky but not dry. Remove from heat.

  4. Arrange noodles on a large, shallow platter. Top with shredded lettuce and saucy beef. Sprinkle with sesame seeds and green onions. Serve with lime wedges.