Korean-Style Beef Skewers with Rice Noodles

Korean-Style Beef Skewers with Rice Noodles Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Find the noodles and sambal on the ethnic aisle at the supermarket or in an Asian market.


4 servings (serving size: 2 skewers and 1/2 cup noodles)
Total time: 45 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 303
Fat 8 g
Satfat 2 g
Monofat 3.8 g
Polyfat 1.2 g
Protein 23.9 g
Carbohydrate 33.3 g
Fiber 0.5 g
Cholesterol 42 mg
Iron 2.3 mg
Sodium 706 mg
Calcium 34 mg


5 tablespoons lower-sodium soy sauce
1/3 cup sugar
1 1/2 tablespoons sambal oelek (chile paste, such as Huy Fong)
1 tablespoon canola oil
1 tablespoon fresh lime juice
4 garlic cloves, minced
1 (1-pound) top sirloin steak, sliced against the grain into thin strips
1/2 cup water
8 ounces wide rice sticks
3 tablespoons thinly sliced green onions


1. Prepare grill to medium-high heat.

2. Combine first 6 ingredients in a zip-top bag. Add beef to bag; seal. Marinate at room temperature for 30 minutes, turning once. Remove steak from bag; reserve marinade. Thread steak evenly onto 8 (8-inch) skewers. Grill 2 minutes on each side or until desired degree of doneness. Combine reserved marinade and water in a small saucepan; bring to a boil. Cook 1 minute.

3. Soak noodles in boiling water until tender; drain. Place noodles in a large bowl. Pour reserved marinade mixture over noodles; sprinkle with onions; toss. Serve with skewers.

Julianna Grimes,

Cooking Light

May 2010
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