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Korean-Style Beef Skewers with Rice Noodles

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Total time 45 mins
Yield 4 servings (serving size: 2 skewers and 1/2 cup noodles)
Find the noodles and sambal on the ethnic aisle at the supermarket or in an Asian market.


  • 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

Nutrition 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

How to Make It

  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.