Korean Beef and Vegetable Noodle Bowl

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 513.7
  • Total Fat: 24.1 g
  • Cholesterol: 119.9 mg
  • Sodium: 575.3 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 9.1 g
  • Protein: 52.4 g

View full nutritional breakdown of Korean Beef and Vegetable Noodle Bowl calories by ingredient
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Submitted by:


This is NOT my recipe. It is from PrimalPalate.com This is NOT my recipe. It is from PrimalPalate.com
Number of Servings: 4


    1 bunch Broccoli, fresh
    100 gram(s) bell pepper, red, sweet, raw
    1 cup, shredded Cabbage, fresh
    3 large (7-1/4" to 8-1/2" long) Carrots, raw
    1 cup pieces Shiitake Mushrooms
    3 tsp Ginger Root
    2 clove Garlic
    .5 tsp Salt
    1 tsp Pepper, black
    4 serving Kelp Noodles-Sea Tangle
    1 serving Green Onion (fresh-1 stalk)
    2 lb Flank Steak
    2 tbsp Duck Fat or olive oil


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 (or soy sauce) 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.

Serving Size: Makes 4 services

Number of Servings: 4

Recipe submitted by SparkPeople user BRATBLACK.

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