- 10-ounce steak (ribeye, flank, or skirt steak)
- 1 bottle Bulgogi sauce (for the marinade)
For the bowls:
- 1 head Romaine lettuce
- Handful fresh cilantro and mint
- 3 large carrots, cut into strips
- 1 English cucumber, cut into strips
- 6-ounce package vermicelli rice noodles
For the sauce:
- 1/4 cup sweet chili sauce
- 1/2 cup water
- 3 tablespoons lemon juice
For the garnish:
- 1/4 cup peanuts, chopped
- Lemon or lime wedges
- In a large glass bowl, marinate the beef in the Bulgogi sauce for at least 30 minutes, or up two hours, in the refrigerator. Remove from fridge, shaking off excess marinade, and let it get to room temperature.
- Meanwhile, chop the lettuce into strips, and roughly chop the cilantro and mint. Set all prepared veggies aside.
Make the noodles:
- Boil water in a large pot. Cook the rice noodles according to package instructions.
- Let cool after rinsing and straining, and set aside.
Prepare the beef:
- Once the meat is finished marinating, heat a cast iron pan on medium-high.
- Sear about 3 minutes on each side until internal temperature reaches 145 degrees F.
- Let the meat rest for at least 10 minutes. Then thinly slice against the grain, and set aside.
Make the sauce:
- In a small bowl, combine the sweet chili sauce, water, and lemon juice.
- Whisk until well-combined. Set sauce aside.
Assemble the noodle bowls:
- Add the rice noodles at the bottom of the bowl. Then add the lettuce, cilantro and mint, carrots, cucumbers, and slices of meat.
- Garnish with chopped peanuts, lemon, and lime wedges.
- Drizzle the sauce over the top, and toss to coat.
- For the best flavor, make sure to marinate the steak in the Bulgogi sauce for at least 30 minutes, and up to 2 hours.
- It's always important to let the meat rest on a cutting board for at least 10 minutes before slicing. Otherwise, the juices from the meat will leak out and your steak will be less tender.
- These Asian Beef Noodle Bowls can be served cold as well. Perfect for next-day lunch! Keep the rice noodles separate when refrigerating.
- You can keep any leftovers in the fridge for up to four days.
- Prep Time: 40 min
- Cook Time: 6 min
- Category: Dinner
- Method: Stove top
- Cuisine: Asian Fusion
- Diet: Gluten Free
- Serving Size:
- Calories: 764
- Sugar: 16 g
- Sodium: 1372.3 mg
- Fat: 18.2 g
- Carbohydrates: 104.2 g
- Protein: 47.5 g
- Cholesterol: 85 mg
Keywords: beef noodle bowls, korean beef noodle bowl, noodle bowls, asian beef noodle bowls