Korean Beef Noodles (Printable version)

Tender beef, crisp vegetables, and silky rice noodles in a savory soy-ginger sauce create this satisfying Korean-inspired bowl ready in 35 minutes.

# 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 for garnish

→ 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 and Garnish

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

# How-To Steps:

01 - Cook the 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 the thinly sliced flank steak and cook for 2 to 3 minutes until browned on all sides. Remove and set aside on a clean plate.
04 - In the same skillet, add minced garlic and grated ginger. Stir continuously for 30 seconds until fragrant.
05 - Add broccoli florets, sliced bell pepper, and julienned carrot. Stir-fry for approximately 5 minutes until vegetables are tender yet maintain a crisp texture.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl, stirring until brown sugar completely dissolves.
07 - Return cooked beef to the skillet and pour the prepared sauce over the beef and vegetables. Stir thoroughly to combine.
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 and garnish with chopped green onions and sesame seeds before serving immediately.

# Expert Hints:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the cooking.
  • The sauce is so simple you'll memorize it after making it once.
  • It tastes like takeout but costs a fraction and you control every ingredient.
  • Leftovers somehow get even better the next day when the noodles soak up more flavor.
02 -
  • Slice the flank steak while it's slightly frozen, it's so much easier to get thin, even slices that way.
  • Don't overcrowd the skillet when searing the beef or it will steam instead of brown, work in batches if you need to.
  • Rinse the cooked noodles under cold water only if they're sticky, otherwise just drain and toss with a drop of oil.
  • Taste the sauce before adding it to the skillet, you can adjust the sweetness or saltiness right then and there.
03 -
  • Use a wok if you have one, the high sides make tossing everything together so much easier without losing vegetables over the edge.
  • Prep all your ingredients before you start cooking, this dish moves fast once the heat is on and you don't want to be chopping garlic while the beef burns.
  • If your skillet isn't big enough, cook the beef and vegetables in batches, then combine everything at the end with the noodles and sauce.
  • Toast the sesame seeds in a dry skillet for a minute before garnishing, it deepens their flavor and makes the whole dish smell incredible.
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