Korean Beef Noodle Bowl Recipe | Authentic & Easy

INGREDIENTS

1 beef top round steak (about 3/4 pound) 2 tablespoons reduced-sodium soy sauce 1 tablespoon rice wine 2 teaspoons sugar Korean-Style Dressing (recipe) 1 package (6-3/4 ounces) rice noodles 2 cups thinly sliced napa cabbage 1‑3/4 cups thinly sliced yellow bell peppers 1/2 cup thinly sliced radishes 1 medium carrot, shredded 2 green onions, thinly sliced

PREPARATION:

1. Freeze beef until partially firm; cut into very thin slices.
2. Combine soy sauce, rice wine and sugar in small nonmetallic bowl. Add beef slices; toss to coat evenly. Cover and refrigerate 8 hours or overnight.
3. Drain and grill beef over medium-hot coals 2 to 3 minutes or until desired doneness.
4. Meanwhile, prepare Korean-Style Dressing; set aside.
5. Cook noodles in boiling water 1 to 2 minutes or until tender; drain and rinse under cold water. Arrange noodles on serving platter.
6. Combine cabbage, bell peppers, radishes, carrot, green onions and beef in medium bowl. Add Korean-Style Dressing; toss to coat evenly. Serve over noodles. Garnish with green onion brush and carrot ribbons, if desired.

This recipe appears in: Asian NUTRITIONAL INFORMATION: Serving Size: 1 cup (without garnish) Sodium 668 mg Protein 13 g Fiber 1 g Carbohydrate 24 g Cholesterol 29 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 19 % Calories 194 DIETARY EXCHANGE: Vegetable 1/2 Starch 1-1/2 Meat 1