Korean Beef Noodles (Print View)

Tender beef, crisp veggies, and rice noodles in a sweet-savory soy sauce. Quick weeknight comfort in a 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 and Garnish

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

# Directions:

01 - Cook rice noodles according to package directions. Drain thoroughly 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. Transfer to a clean plate.
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 to the skillet. Stir-fry for approximately 5 minutes until vegetables are tender-crisp.
06 - While vegetables cook, whisk together soy sauce, brown sugar, and sesame oil in a small bowl until sugar is completely dissolved.
07 - Return cooked beef to the skillet and pour sauce over the beef and vegetables. Toss thoroughly to coat all components evenly.
08 - Add cooked rice noodles to the skillet and 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 faster than the meal itself.
  • The brown sugar and sesame oil create a glossy sauce that clings to every noodle and vegetable.
  • You can swap proteins or vegetables based on what's hiding in your crisper drawer.
  • It tastes like takeout but costs a fraction and lets you control the salt and heat.
02 -
  • Slicing the flank steak against the grain is critical; cutting with the grain leaves you chewing rubber instead of enjoying tender beef.
  • Don't overcrowd the skillet when searing the beef or it will steam instead of brown, losing that caramelized crust.
  • If your noodles sit too long after cooking, rinse them under warm water before adding to the skillet to separate any clumps.
03 -
  • Freeze the flank steak for 15 minutes before slicing so your knife glides through cleanly and you get paper-thin pieces.
  • Use a wok if you have one; the high sloped sides make tossing easier and keep everything from flying onto the stove.
  • Taste the sauce before adding it to the skillet and adjust the soy or sugar to match your mood that day.
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