Korean Beef Noodles (Printable)

Tender beef, crisp vegetables, and silky rice noodles in a glossy soy-brown sugar sauce.

# What You 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 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
03 - Add thinly sliced flank steak to the hot skillet and cook for 2-3 minutes until browned on both sides. Remove beef with tongs and set aside on 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 yet retain a crisp texture.
06 - While vegetables cook, combine 1/3 cup soy sauce, 2 tablespoons brown sugar, and 1 tablespoon sesame oil in a small mixing bowl. Stir until brown sugar completely dissolves.
07 - Return cooked beef to the skillet and pour sauce mixture over beef and vegetables. Stir thoroughly to ensure even coating.
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 generously with chopped green onions and sesame seeds.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup takes less time than the actual meal.
  • The sauce clings to every noodle and vegetable without feeling heavy or overly sweet.
  • You can swap proteins or add whatever vegetables are wilting in your crisper drawer.
  • It tastes like takeout but costs a fraction and lets you control the sodium and spice.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll turn into a gummy brick by the time you toss them in the skillet.
  • Slice the beef as thin as possible and always against the grain, or it'll be chewy no matter how long you cook it.
  • Have all your ingredients prepped before you start cooking, because once that skillet heats up everything moves fast and there's no time to chop.
  • Taste the sauce before adding it to the skillet, you might want more sugar or a splash of water if it's too salty.
03 -
  • Freeze the flank steak for 15 minutes before slicing, it firms up just enough to make thin, even cuts effortless.
  • Use a wok if you have one, the high sides make tossing everything together so much easier without flinging noodles everywhere.
  • Toast your sesame seeds in a dry pan until they smell nutty and turn golden, it only takes 30 seconds but doubles their flavor.
  • Double the sauce if you like your noodles extra glossy, it keeps in the fridge for a week and works on stir-fried rice too.
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