Korean Beef Noodles
Korean Beef Noodles are fast, easy, and perfect for those ‘what’s for dinner?’ nights!
Servings: 4 Servings
Ingredients
- 8 ounces linguine noodles
- 1 pound lean ground beef
- 3 cloves minced garlic
- ½ cup packed brown sugar
- ½ cup soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- sliced green onions and sesame seeds for garnish
Instructions
- Boil 8 ounces linguine noodles al dente according to the package instructions. Drain the noodles and set aside.
- In a large skillet, add 1 pound lean ground beef over medium-high heat. Cook and crumble the meat for 5-7 minutes, or until no longer pink. Stir in 3 cloves minced garlic and cook for 1 minute.
- In a small bowl, whisk together ½ cup packed brown sugar, ½ cup soy sauce, 1 tablespoon sesame oil, ½ teaspoon ground ginger, ½ teaspoon crushed red pepper flakes, ½ teaspoon black pepper, and 2 tablespoons cornstarch. Pour the sauce mixture over the ground beef and simmer for 1-2 minutes.
- Add the cooked noodles to the meat mixture and toss to combine. Garnish with sliced green onions and sesame seeds.
Notes
Leftover Instructions
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- In the Refrigerator: These Korean beef noodles will stay good in your fridge for about 3-4 days in an airtight container.
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- To Reheat: Pop leftovers in the microwave for a minute or two. Another great way is to reheat them in a pan on the stove. Just warm them over medium heat, stirring occasionally.
Nutrition
Calories: 540kcal | Carbohydrates: 76g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1238mg | Potassium: 688mg | Fiber: 2g | Sugar: 28g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 4mg
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