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Bulgogi Beef Noodle Stir-fry
Bulgogi Beef Noodle Stir-fry

Bulgogi Beef Noodle Stir-fry

with Cabbage, Carrots, Lime & Scallions

Recipe Development Team
Recipe Development TeamPublished on March 28, 2023
4.0
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This easy riff on the classic Korean barbecue dish adds noodles to soak up all the salty-sweet-umami-spicy flavors—a delicious way to celebrate Asian Heritage Month! Here, we sauté beef in savory-sweet bulgogi sauce infused with chili, lime, garlic, and soy. Next we add carrot, cabbage, and scallions. Taking it to next-level comfort food, we stir-fry it all with buttery ramen noodles, top it with a sprinkle of scallion greens and squeeze of lime juice, and 15 minutes later (that’s right, 15!) this lightning-quick dinner idea is served!

:
New
Easy Prep
Quick
:
Soy
Sesame
Wheat
Milk

15 minutes
5 minutes

1 unit

Lime

2 unit

Scallions

4 ounce

Bulgogi Sauce

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2 tablespoon

Soy Sauce

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1 ounce

Sweet Thai Chili Sauce

1 teaspoon

Garlic Powder

10 ounce

Ground Beef

4 ounce

Red Cabbage and Carrot Mix

4.5 ounce

Ramen Noodles

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Salt

Pepper

1 teaspoon

Cooking Oil

1 tablespoon

Butter

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Calories780 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate87 g
Sugar30 g
Dietary Fiber6 g
Protein37 g
Cholesterol120 mg
Sodium2850 mg

Large Pot
Medium Bowl
Whisk
Large Pan
Strainer

Prep
1

• Bring a large pot of salted water to a boil. Wash and dry produce. • Quarter lime. Trim and thinly slice scallions, separating whites from greens.

Make Sauce
2

• In a medium bowl, whisk together bulgogi sauce, soy sauce, chili sauce, garlic powder, and juice from half the lime. Set aside.

Cook Beef
3

• Heat a drizzle of oil in a large pan over medium-high heat. Add beef* and season with salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 3-4 minutes. • Add scallion whites, cabbage and carrot mix, and a pinch of salt and pepper to pan and cook, stirring frequently, until veggies are softened and beef is cooked through, 2-3 minutes more. Stir in half the bulgogi-soy mixture. • Remove pan from heat; cover to keep warm.

Cook Noodles
4

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Reserve ¼ cup noodle cooking water, then drain. Rinse noodles under cold water for 30 seconds. TIP: This stops the cooking and helps prevent sticky noodles.

Finish Noodles
5

• Return pan with beef mixture to low heat. Add drained noodles and 1 TBSP butter (2 TBSP for 4 servings); cook, stirring, until butter has melted and noodles are evenly coated in sauce, 2 minutes. • Add remaining bulgogi-soy mixture and toss until combined and noodles are warmed through. Taste and season with salt and pepper if desired. TIP: If needed, stir in reserved noodle cooking water a splash at a time until everything is coated in sauce.

Finish & Serve
6

• Divide noodle stir-fry between bowls and top with scallion greens. Serve with remaining lime wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.