Korean beef pepper steak noodles


Note to self: This is seriously a holy grail recipe! I love that it’s such a versatile dish and you can basically substitute with any veggies you have on hand. Definitely try it out! This recipe was adapted from Half baked Harvest and is one of my favorite food blogs out there!


Sauce Ingredients:

  • ½ cup reduced sodium soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp gochujang, Korean chili paste
  • 1 tbsp rice vinegar
  • 2 tbsp of chili garlic sauce
  • 1 tbsp ginger garlic paste
  • ½ tbsp sesame oil
  • 1 tbsp hoisin sauce
  • ½ tbsp oyster sauce
  • 1 tbsp sriracha
  • 5 dried red chilies
  • ½ tsp accent seasoning
  • 1/4 tsp – ½ tsp salt

Stir Fry Ingredients:

  • 8 oz noodles cooked and drained (Reserve 1/2 cup of pasta water)
  • 1 large carrot sliced into matchsticks
  • ½ yellow bell pepper cut into slices
  • ½ red bell pepper cut into slices
  • 1 green bell pepper cut into slices
  • 1 onion cut into slices
  • ½ lb stir fry pepper steak (comes pre sliced)
  • 1 green onion chopped
  • Sprinkle of sesame seeds



  1. In a bowl whisk together all the sauce ingredients.

Stir fry:

  1. In a bowl marinate your beef by adding 1/4 cup of the stir fry sauce and mixing it well. Set aside.
  2. Cook your noodles in boiling salted water. Save about ½ cup of pasta water.
  3. Make sure to prep all your ingredients prior to cooking. Cut all your vegetables, make the sauce.
  4. Heat a large wok or skillet over high heat. Add 1 tablespoon canola oil, once hot add veggies to the wok. Stir fry the veggies until just tender and bright.
  5. Add 1/8 cup of the stir fry sauce and cook, stirring until the sauce has coated the veggies. Carefully spoon the veggies out of the wok and onto a plate.
  6. Add another tablespoon of oil to the wok. Add the steak and cook for 5-10 minutes or until cooked through.
  7. Add the veggies, cooked noodles, the remainder of the stir fry sauce, and the reserved pasta water into the wok and toss everything together. Cook for a few minutes or until the sauce has thickened slightly and coats the noodles.
  8. Cover with lid, Remove from the heat and let it sit for 5 min.
  9. Top with the green onions, sesame seeds and if you want more heat, sriracha.


Recipe adapted from: https://www.halfbakedharvest.com/30-minute-stir-fried-korean-beef-toasted-sesame-noodles/

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