Korean Beef Noodles (Printable Version)

Tender beef, crisp vegetables, and silky noodles in a savory garlic-ginger soy sauce for a comforting flavor-packed bowl.

# 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

# How to Make:

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 and cook for 2 to 3 minutes until browned. Remove and set aside.
04 - In the same skillet, add minced garlic and grated ginger. Stir for 30 seconds until fragrant.
05 - Add broccoli florets, sliced bell pepper, and julienned carrot. Stir-fry for approximately 5 minutes until vegetables are tender yet crisp.
06 - While vegetables cook, combine 1/3 cup soy sauce, 2 tablespoons brown sugar, and 1 tablespoon sesame oil in a small bowl. Stir until sugar dissolves completely.
07 - Return cooked 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 everything 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 a breeze even on a busy weeknight.
  • The sweet-savory sauce clings to every noodle and vegetable, delivering big flavor in every bite.
  • You can swap proteins or add whatever vegetables are languishing in your crisper drawer.
  • It tastes like takeout but costs a fraction of the price and lets you control the ingredients.
02 -
  • Slice the beef against the grain or it will be chewy no matter how perfectly you cook it, and partially freezing it for 15 minutes makes slicing almost effortless.
  • Don't crowd the skillet when searing the beef or it will steam instead of browning, so cook in batches if your pan isn't large enough.
  • Rinse the cooked noodles under cool water to stop them from sticking together, then toss them with a tiny drizzle of oil if you're not adding them to the skillet right away.
  • Stir-fry the vegetables over high heat and keep them moving so they char slightly on the edges without turning mushy.
03 -
  • Prep all your ingredients before you start cooking because once the skillet is hot, everything moves fast and there's no time to chop mid-stir-fry.
  • Use a wok if you have one, the high sides make tossing the noodles and vegetables so much easier without sending anything flying onto the stovetop.
  • Taste the sauce before adding it to the skillet and adjust the sweetness or saltiness to your liking, it's much harder to fix once everything is mixed together.
  • Let the beef rest for a minute after searing so it stays juicy when you add it back to the skillet with the sauce.
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