Gochujang Beef Noodle Stir-Fry (Korean Heat, Western Hustle)

When you want Korean BBQ vibes but you're in your kitchen with 20 minutes and a skillet…

This gochujang beef noodle stir-fry is the move. Thin-sliced steak seared hot, gochujang-based sauce that’s sweet, spicy, and deep with umami, and chewy noodles that hold all that flavor like they mean it.

Skip the delivery. You’ve got this in one pan.

🛒 Ingredients:

• 1 lb flank steak or sirloin, thinly sliced

• 2 tbsp soy sauce

• 1 tbsp cornstarch

• 2 tbsp oil (divided)

• 2 cups shredded cabbage

• 1 red bell pepper, sliced

• 1/4 cup gochujang paste

• 2 tbsp honey

• 1 tbsp rice vinegar

• 1/2 cup beef broth

• 8 oz lo mein or ramen noodles (cooked)

• Green onions + sesame seeds (for garnish)

🍳 Instructions:

1. Toss sliced beef with soy sauce + cornstarch. Let sit 10 mins.

2. Heat 1 tbsp oil in skillet. Sear beef in batches, 1–2 mins per side. Remove.

3. Add more oil, cabbage, and bell pepper. Sauté 4–5 mins.

4. Whisk together gochujang, honey, vinegar, and broth.

5. Pour into skillet. Stir, then add noodles and beef. Toss until glossy and hot.

6. Garnish with sesame seeds and scallions. Eat loud.

📥 Grab the Recipe Pack

📝 Free spicy skillet recipe pack — download now
🧰 Tool links, sauces, and kitchen recs

🧨 Final Thought:

This dish isn’t just dinner—it’s an ego boost in a bowl. You just made something that could sit on a restaurant menu and you did it faster than delivery. Own it.