Korean Beef Noodles (Printable Version)

Tender beef, crisp vegetables, and silky rice noodles coated in savory garlic-ginger soy sauce create this comforting Korean-inspired bowl.

# What You'll Need:

→ Noodles

01 - 8 ounces rice noodles

→ Beef

02 - 1 pound flank steak, thinly sliced against the grain

→ Vegetables

03 - 1 cup broccoli florets
04 - 1 bell pepper (red or yellow), sliced
05 - 1 carrot, julienned
06 - 2 green onions, chopped

→ Aromatics

07 - 3 cloves garlic, minced
08 - 1 teaspoon ginger, grated

→ Sauce

09 - 1/3 cup soy sauce
10 - 2 tablespoons brown sugar
11 - 1 tablespoon sesame oil

→ Cooking & Garnish

12 - 2 tablespoons vegetable oil
13 - Sesame seeds for garnish

# Method:

01 - Cook rice noodles according to package directions. Drain and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add thinly sliced flank steak to the hot skillet and cook for 2-3 minutes until browned on all sides. Remove and set aside on a plate.
04 - In the same skillet, add minced garlic and grated ginger. Stir constantly for 30 seconds until fragrant.
05 - Add broccoli florets, sliced bell pepper, and julienned carrot to the skillet. Stir-fry for approximately 5 minutes until vegetables achieve tender-crisp texture.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl. Stir until brown sugar completely dissolves.
07 - Return cooked beef to the skillet with vegetables. Pour sauce over beef and vegetables. Stir thoroughly to combine all elements.
08 - Add cooked rice noodles to the skillet. Gently toss all ingredients together until noodles are evenly coated with sauce and heated through, approximately 2 minutes.
09 - Transfer to serving bowls. Garnish with chopped green onions and sesame seeds before serving.

# Expert Suggestions:

01 -
  • Everything comes together in one skillet, so cleanup is as easy as the cooking.
  • The sauce clings to every noodle and vegetable, delivering that sweet-salty balance in every bite.
  • You can swap the beef for chicken, tofu, or whatever protein is sitting in your fridge.
  • It tastes like takeout but costs a fraction of the price and takes less time than delivery.
02 -
  • Slice the flank steak against the grain or you'll end up chewing forever, and a partially frozen steak is way easier to slice thinly.
  • Don't crowd the skillet when you sear the beef or it'll steam instead of brown, so work in batches if your pan isn't huge.
  • Mix the sauce before you start cooking because once the skillet is hot, everything moves fast and you won't have time to measure.
  • Rinse the cooked noodles under cold water if they're sticky, then toss them with a tiny bit of oil to keep them separated until you're ready to add them.
03 -
  • Freeze the flank steak for 20 minutes before slicing, it firms up just enough to make paper-thin slices effortless.
  • Use a wok if you have one, the high sides and hot surface give you more control and prevent ingredients from flying out.
  • Taste the sauce before adding it to the skillet and adjust the sugar or soy sauce to match your preference, some brands are saltier than others.
  • Keep the heat high throughout cooking, low heat will steam the vegetables instead of giving them that crisp-tender bite.
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