Korean-Style Beef and Pasta Photo
Korean-Style Beef and Pasta

YIELD Makes 8 (1-cup) servings

Rice noodles, also know as rice sticks, are made from rice flour and are as thin as string. They are usually coiled into nests and packaged in plastic bags.


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


  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
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
Vegetable 1/2
Starch 1-1/2
Meat 1
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