Happy Friday friends! It feels like forever since I shared a new recipe on the blog so to make it up to you, not only am I sharing a yummy, easy-peasy recipe with you, I’m hooking you up with the San Diego superstar, food blogger who created it – Whitney Bond
I don’t know about you but it is a struggle to come up with new, delicious meals each and every week for the family. I’ve used Whitney’s website more than once to help spice up our dinner menu and when I saw her Korean BBQ Beef & Noodle Bowl, I knew I had to make it! Do yourself a favor and head over to her website to check out all of her ammmmaaazing recipes. You can find her original recipe HERE
When making the dish for my family I modify it slightly (omit the chili paste) and used Shirataki Noodles, which are naturally gluten-free. If you’ve never heard of Shirataki Noodles, do yourself a favor and give them a try. The Huffington Post called them the “miracle noodle” for a reason!
What You’ll Need for the Korean BBQ Sauce
- ¾ cup brown sugar
- ¾ cup Gluten Free soy sauce (I use Kikkoman)
- ¼ cup mirin
- ¼ cup water
- 1 tbsp rice wine vinegar
- ½ tbsp sesame oil
- ½ tsp ground black pepper
- ½ tbsp fresh ginger (grated)
- 3 cloves garlic (crushed)
- 1 tbsp cornstarch
- 1 tbsp water
- *Tip: I double the recipe for the sauce because inevitably my family wants more on their dish, but I also use the extra left over to marinate some chicken in over night and then throw on the grill – YUM!
What You’ll Need for the Beef & Noodle Bowl
- 1 lb flank steak
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp corn starch
- 1 tbsp brown sugar
- 2 tbsp sesame oil
- 4 green onions (sliced into 1 inch sections)
- 1 tsp sesame seeds
- 2 packages Shirataki Noodles (My family could eat a package of noodles each so I double the amount of noodles too!)
Combine all the ingredients for the BBQ Sauce from the brown sugar to the garlic in a sauce pan and bring to a boil.
In a separate, small bowl, combine your cornstarch and water and whisk until mixed well. Pour the mixture into the saucepan with the BBQ Sauce.
Continue whisking until the sauce is well mixed. Reduce the heat to medium and cook for about 3-4 minutes. Remove from heat and set aside.
Slice the beef into thin, bite-sized strips. Place the strips in a bowl and sprinkle with salt, pepper, cornstarch and brown sugar. Toss to coat the beef well.
In a large skillet over medium-high heat, add the sesame oil, then beef and cook for 2-3 minutes.
Add the sauce, then cook for an additional 2-3 minutes or until sauce starts to thicken.
While the beef is cooking add your Shirataki noodles to just boiling water. Be careful not to boil too long. Five minutes is usually plenty of time.
Drain the noodles and add to a bowl. Top with a generous serving of the BBQ Beef mixture and sprinkle with sesame seeds and green onions.
Being a quarter Chinese, we love pretty much anything Asian and this recipe does not disappoint. Enjoy!