Korean Beef and Vegetable Noodle Bowl
10 minutes
40 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 239 |
| Fat: | 6 g |
| Carbohydrates: | 10 g |
| Protein: | 33 g |
| Calculated per serving. | |
Serves: 6
Serves: 6
Ingredients
- 1 Tbsp 1 Tbsp 1 Tbsp Duck Fat
- 1 head 1 head 1 head Broccoli, chopped
- 1 1 1 Red Bell Pepper, thinly sliced
- 1 cup 1 cup 1 cup Green Cabbage, thinly sliced
- 3 3 3 Carrots, julienned
- 2 cup 2 cup 2 cup Shiitake Mushrooms, sliced, loosely packed
- 1 Tbsp 1 Tbsp 1 Tbsp Ginger Root, minced
- 2 cloves 2 cloves 2 cloves Garlic, minced
- 1/3 cup 1/3 cup 1/3 cup Coconut Aminos
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 1 tsp 1 tsp 1 tsp Black Pepper
- 1 bunch 1 bunch 1 bunch Kelp Noodles
- 1 1 1 Green Onion, thinly sliced
- 2 lb 2 lb 2 lb Flank Steak, thinly sliced
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large skillet, dutch oven, or wok, heat the duck fat over medium heat.
- Add the broccoli and bell pepper to the skillet and saute for 5 minutes.
- Add the carrot and cabbage to the skillet and saute for another 3 minutes.
- Add the garlic, ginger, and shiitake mushrooms, and continue to saute until mushrooms are soft.
- Pour the coconut aminos over the vegetables, season with salt and pepper, and continue to saute for 3 more minutes.
- Add the kelp noodles, and green onion, and stir to combine. Cook the kelp noodles for 3 minutes, and then transfer the vegetables into a glass bowl.
- Turn the skillet up to medium high heat, and in small batches sear the flank steak on either side for 1-2 minutes, or until browned.
- Place the cooked batches of steak into the bowl with the vegetables as they finish.
- Once you have seared all of the steak, turn the burner down to low heat, and transfer the beef and vegetables back into the skillet.
- Stir to combine all ingredients, turn the heat off, and season with a splash of toasted sesame oil if desired for flavor.
- Plate the dish, garnishing with sesame seeds and additional green onion if desired.
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I have been staring down this recipe for months. Finally got down to it last night. Uh, what the heck took me so long? Outstanding recipe! I want to have the leftovers for breakfast but already made a date with them for lunch. Thanks Harley and Bill.
Harley? Classic auto-fill fail.
No worries Cass! đŸ™‚
Hi, I was wondering if I can use sweet potato noodle (map chae noodle) instead of kelp noodle.
Yes you can use whatever veggie/spiralized noodle you like! -Kara
Map chae is another auto-fill fail….I meant to say “japchae”
Wonderful dinner, and great left overs. The recipe was easy, the only part that was time consuming for me was cutting all the vegetables and steak up. So happy I made a large batch, dinner for two nights instead of one. My son scarfed it down! So we know it’s a recipe we will be eating again.
Do the kelp noodles get soft this way or are they still crunchy?