Korean BBQ Stir Fry Bowl

Yield: 4 bowls | Prep: 15 min | Cook: 15 min | Difficulty: Easy

Thinly sliced beef and crisp stir-fried vegetables wok-tossed in a bold, caramelized Global Wok Korean BBQ glaze, served over steamed rice with a fried egg and all the fixings. Inspired by Korean bibimbap and bulgogi — this bowl is deeply savory, slightly sweet, and completely addictive.

Pro Tips

🥩 Slice beef thin & cold: Pop the steak in the freezer for 20–30 minutes before slicing — it firms up and makes paper-thin slices much easier.
🔥 Don’t crowd the wok: Sear beef in batches if needed. Crowding causes steaming instead of caramelizing.
🍱 Meal prep friendly: Cook all components separately and store in the fridge for up to 4 days. Assemble and top with a fresh egg each day.
🌿 Make it plant-based: Swap beef for extra-firm tofu or king oyster mushrooms — both absorb the Korean BBQ sauce beautifully.
🍺 Pairs with: A cold Korean lager (Hite or Cass), barley tea, or a chilled makgeolli.

Udon Noodle Stir Fry Bowl with Extra Korean BBQ Sauce

Korean BBQ Signature Sauce with Gochujang - Medium Spice Level

Recipe

Prep Time: 45 Minutes

Cook Time: 15 Minutes

Servings: 4

Ingredients

**For the Marinated Steak**
• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1/2 cup Global Wok Korean BBQ Sauce (for marinade)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

**For the Stir Fry**
• 2 packages (14 oz each) fresh or frozen udon noodles
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas or snow peas
• 1 medium carrot, julienned
• 1/2 red onion, sliced
• 3 green onions, sliced (white and green parts separated)

**For the Sauce**
• 1/4 cup Global Wok Korean BBQ Sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

**For Garnish**
• Sesame seeds (white or mixed)
• Fresh cilantro, chopped
• Lime wedges
• Sriracha or chili flakes (optional)

Prep & Cooking Instructions

**Prep Instructions:**
1. Thinly slice the steak against the grain into 1/4-inch strips
2. In a bowl, combine steak with 1/2 cup Korean BBQ Sauce, sesame oil, minced garlic, and grated ginger
3. Marinate for at least 30 minutes (or up to 4 hours in the refrigerator)
4. Slice all vegetables and set aside
5. In a small bowl, whisk together 1/4 cup Korean BBQ Sauce, soy sauce, rice vinegar, and sesame oil for the stir fry sauce

**Cooking Instructions:**
1. Cook udon noodles according to package directions, drain, and set aside
2. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat
3. Remove steak from marinade (discard marinade) and add to hot wok
4. Stir fry steak for 2-3 minutes until browned and cooked through, then remove and set aside
5. Add remaining 1 tablespoon oil to the wok
6. Add white parts of green onions, red onion, and carrots; stir fry for 2 minutes
7. Add bell peppers, broccoli, and snap peas; stir fry for 3-4 minutes until vegetables are tender-crisp
8. Return cooked steak to the wok along with the cooked udon noodles
9. Pour the stir fry sauce over everything and toss to coat evenly
10. Cook for 1-2 minutes until everything is heated through and well combined
11. Remove from heat and stir in green parts of green onions

**To Serve:**
1. Divide stir fry into bowls
2. Garnish with sesame seeds, fresh cilantro, and lime wedges
3. Add sriracha or chili flakes for extra heat if desired

**Chef's Tip:**
For the best results, make sure your wok or skillet is very hot before adding ingredients. This creates that signature "wok hei" (breath of the wok) flavor with slightly charred edges. Don't overcrowd the pan - cook in batches if needed to maintain high heat. You can also substitute the steak with chicken, shrimp, or tofu for variety!

Korean BBQ Stir Fry Bowl with Udon Noodles!

BOLD | FRESH | FEARLESS