Korean-Style Beef Skewers with Rice Noodles

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Find the noodles and sambal on the ethnic aisle at the supermarket or in an Asian market.

Yield: 4 servings (serving size: 2 skewers and 1/2 cup noodles)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 303
  • Fat: 8g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 23.9g
  • Carbohydrate: 33.3g
  • Fiber: 0.5g
  • Cholesterol: 42mg
  • Iron: 2.3mg
  • Sodium: 706mg
  • Calcium: 34mg

Ingredients

  • 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

Preparation

  1. 1. Prepare grill to medium-high heat.
  2. 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. 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.
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