Korean Beef Noodles (Printable)

Tender beef, crisp vegetables, and silky rice noodles in a savory garlic-ginger soy sauce.

# 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

# Directions:

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 to 3 minutes until browned on all sides. Remove and set aside.
04 - In the same skillet, add minced garlic and grated ginger. Stir 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 are tender yet crisp.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl, stirring until sugar dissolves completely.
07 - Return cooked beef to the skillet and pour the prepared sauce over the beef and vegetables. Stir to combine thoroughly.
08 - Add cooked rice noodles to the skillet. Gently toss all ingredients together until noodles are evenly coated and heated through, approximately 2 minutes.
09 - Transfer to serving bowls and garnish with chopped green onions and sesame seeds before serving.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is mercifully quick.
  • The sauce clings to every noodle and coats the beef without feeling heavy.
  • You can swap vegetables based on what's wilting in your crisper drawer.
  • It tastes like a splurge but comes together in thirty-five minutes flat.
02 -
  • Slicing the beef while it's partially frozen makes it infinitely easier to get thin, even slices that cook quickly.
  • Don't skip rinsing the cooked noodles in cold water or they'll clump into a sticky mass by the time you add them to the skillet.
  • If your skillet isn't big enough, cook the beef in batches so it sears instead of steams.
  • Dissolve the brown sugar completely in the sauce before adding it to the pan, or you'll end up with gritty patches.
03 -
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on top, the nutty aroma intensifies and makes a real difference.
  • Use kitchen shears to snip the green onions directly over the finished dish, it's faster and less fiddly than a knife.
  • If your sauce tastes too salty, stir in a pinch of brown sugar or a squeeze of lime juice to balance it out.
  • Keep a pair of tongs handy for tossing the noodles, they're gentler than a spatula and won't tear the strands.
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