Korean Beef Noodles (Print Version)

Tender beef with crisp vegetables and silky noodles in 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 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

# Step-by-Step:

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

# Expert Tips:

01 -
  • Everything comes together in one skillet, so cleanup is faster than deciding what to watch on TV.
  • The sauce clings to every noodle and vegetable like it was designed in a flavor lab, but you mixed it in a bowl with three ingredients.
  • It tastes like you ordered expensive takeout, but you made it in your pajamas for half the price.
  • Leftovers somehow get even better overnight when the noodles soak up every drop of that glossy, savory sauce.
02 -
  • If you don't slice the flank steak against the grain, you'll end up chewing each bite like gum no matter how perfectly you cook it.
  • Don't add the noodles until the very end or they'll absorb all the sauce and turn into a sticky, dry mess in the pan.
  • Taste the sauce before adding it to the skillet because soy sauce brands vary wildly in saltiness, and you can always add more but you can't take it back.
03 -
  • Use the highest heat your stove can handle without smoking out your kitchen because that's how you get the caramelized edges and restaurant-quality sear.
  • If your skillet isn't big enough to hold everything without crowding, cook the beef and vegetables in batches so they sear instead of steam.
  • Always have your ingredients prepped and lined up before you turn on the heat because once that pan gets hot, everything moves fast and there's no time to chop.
Return