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 fresh 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

# How-To:

01 - Cook rice noodles according to package directions. Drain thoroughly and set aside.
02 - Heat 2 tablespoons 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 both sides. Transfer to a clean 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 are tender-crisp.
06 - In a small bowl, whisk together soy sauce, brown sugar, and sesame oil until sugar dissolves completely.
07 - Return seared beef to the skillet and pour sauce over beef and vegetables. Stir to combine thoroughly.
08 - Add cooked rice noodles to the skillet and gently toss everything together for approximately 2 minutes until noodles are evenly coated and heated through.
09 - Transfer to serving bowls and garnish with chopped green onions and sesame seeds.

# Expert Hints:

01 -
  • It delivers restaurant-quality flavor in just 35 minutes, start to finish.
  • The sauce clings to every noodle and vegetable, creating perfect bites every time.
  • You can swap proteins or add more vegetables without losing any of the magic.
  • Leftovers taste even better the next day when the flavors have had time to meld.
02 -
  • Slice the flank steak against the grain, or it will turn chewy no matter how perfectly you cook it.
  • Don't skip removing the beef after browning, because leaving it in the skillet while you cook the vegetables will make it tough and overcooked.
  • Dissolve the brown sugar completely in the sauce before adding it to the skillet, or you'll end up with gritty clumps instead of a smooth glaze.
03 -
  • Freeze the flank steak for 20 minutes before slicing, and it will cut into thin, even strips without shredding.
  • Use a wok if you have one, because the high, sloped sides make tossing the noodles and vegetables so much easier.
  • Taste the sauce before adding it to the skillet, and adjust the sweetness or saltiness to match your preference.
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