Korean Beef Noodles (Printable)

Tender beef and crisp vegetables wok-tossed with silky noodles in a savory soy-sesame 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

# How-To:

01 - Cook rice noodles according to package directions. Drain 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 and cook for 2 to 3 minutes until browned on all sides. Remove beef and set aside.
04 - Add minced garlic and grated ginger to the same skillet. Stir constantly for 30 seconds until fragrant.
05 - Add broccoli florets, sliced bell pepper, and julienned carrot. Stir-fry for approximately 5 minutes until vegetables achieve tender-crisp texture.
06 - While vegetables cook, whisk together 1/3 cup soy sauce, 2 tablespoons brown sugar, and 1 tablespoon sesame oil in a small bowl until sugar dissolves completely.
07 - Return cooked beef to the skillet and pour sauce mixture over beef and vegetables. Stir to coat evenly.
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. Garnish with chopped green onions and sesame seeds before serving immediately.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as the meal itself.
  • The glossy soy-brown sugar sauce clings to every noodle and vegetable without feeling heavy.
  • You can swap proteins or vegetables based on whats already in your fridge.
  • It tastes like takeout but comes together faster than waiting for delivery.
02 -
  • Slice the flank steak while its partially frozen so the knife glides through cleanly and you get paper-thin pieces.
  • Rinse the cooked noodles in cold water immediately after draining or they will stick together in a gummy clump.
  • Dont crowd the skillet when searing the beef or it will steam instead of brown.
  • Stir the garlic and ginger constantly for only thirty seconds because they burn fast and turn acrid.
03 -
  • Use a wok if you have one because the high sides make tossing easier and the heat distributes more evenly.
  • Prep all your ingredients before you start cooking because once the skillet heats up, everything moves fast.
  • Taste the sauce before adding it to the skillet and adjust the sweetness or saltiness to your preference.
  • Let the vegetables char slightly in spots for deeper flavor instead of stirring them constantly.
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