Hoisin, Ginger Steak Kebabs with Kimchi Hoisin Glass Noodles

Using a simple Asian style marinade, these steak kebabs are flavorful, easy to prep ahead of time, and are ready in under 10 minutes on a grill or broiled in the oven. Make our simple, gluten free, Kimchi glass noodle salad for a no cook side dish that is perfect for any summer BBQ or lunch date. Add in any of your favorite easy to grill veggies to the kebab, making this your new completely customizable dish for all those picky eaters in the family, all done in under 30 minutes.

Prep Time
Cook Time
  • 1 lb. sirloin steak (or another tender, low in fat cut), cubed into 1
  • Marinade: 1/2 jalapeno
  • 1 Tbsp. hoisin sauce
  • 1 Tbs. Soy Sauce or Tamari (for the GF option)
  • 1 tsp. rice wine vinegar
  • 2 tsp. freshly grated ginger
  • 2 large pinches of salt
  • Kimchi - Garlic Glass Noodles:
  • 2 cups cooked rice glass noodles
  • Noodle Sauce:
  • 1 Tbsp. hoisin sauce
  • 1 tsp. soy sauce
  • 1 tsp. rice wine vinegar
  • 1 tsp. honey
  • 1 tsp. Korean chile paste
  • 1 1/2 cup, tightly packed, Kimchi (I prefer Mother in Law's brand)
  • Serve with Asian Peanut Sauce (Found in your grocer's Asian food section) and scallions
  • To accompany Steak Kebabs:
  • 1 large red pepper, cut into large chunks
  • 1 large leek, cut into 1
  1. In a medium sized glass bowl, mix together the steak marinade mixture: jalapeño, hoisin sauce, soy sauce, rice wine vinegar, grated ginger, and salt. Add in the steak chunks and allow to marinade for 30 minutes or longer.
  2. Cut and prepare the red pepper and Leek pieces. Once the steak has marinated for atlas 30 minutes make the kebabs. On a small kebab stick, alternate pieces of red onion, leek, and then steak (making sure each kebab has 2 pieces of steak on it). Put aside in marinade until ready to cook.
  3. Meanwhile, make the Kimchi Garlic Glass Noodles. Bring a medium sauce pan to a boil. Turn off heat and add in the noodles. Allow to cook in the hot water for 10 minutes, until soft. Drain and rinse with cold water.
  4. In a medium sized bowl, combine all of the ingredients for the noodle sauce and stir to combine. Chop the Kimchi until it is nicely diced into small pieces. Rinse the cutting board immediately or it may smell like Kimchi for some time.
  5. Add in the kimchi and combine with the rice noodles.
  6. Garnish with roughly chopped scallions or green onions.
  7. When ready to cook, heat up the grill to high heat or turn on the broiler in your oven. If Grilling, grill for 3-4 minutes per side until charred and cooked through. If broiling, add into the broiler, put into an oven safe dish with the marinade. Broil on high heat (at least 450ºF) for 10 minutes.
  8. Take out of the oven or off the grill and allow to rest for 5-10 minutes.
  9. Meanwhile, prepare a platter with the kimchi noodles, top with the kebabs and garnish with the scallions. Serve with an Asian peanut sauce.


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