Korean Beef Noodles (Printable)

Tender beef, crisp vegetables, and silky noodles in savory garlic-ginger soy sauce.

# Ingredient List:

→ 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 - 5 tablespoons 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 Prepare:

01 - Cook the 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 the 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 retain a crisp texture.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl, stirring until sugar dissolves completely.
07 - Return cooked beef to the skillet and pour the sauce over the beef and vegetables. Stir thoroughly to combine.
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 immediately.

# Expert Suggestions:

01 -
  • Everything comes together in one skillet, so cleanup is almost as quick as cooking.
  • The sauce clings to every noodle and coats the beef in a glossy, caramelized glaze that tastes like hours of work.
  • You can swap the vegetables for whatever is wilting in your crisper drawer and it still turns out delicious.
  • It reheats beautifully the next day, sometimes even better when the flavors have mingled overnight.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll stick together in one giant clump that's impossible to separate once you add them to the skillet.
  • Slice the flank steak against the grain, not with it, or the beef will be tough and stringy no matter how perfectly you cook it.
  • Have all your ingredients prepped before you start cooking because once the skillet heats up, everything moves fast and you won't have time to chop vegetables mid-stir-fry.
03 -
  • Freeze the flank steak for 15 minutes before slicing, it firms up just enough to make thin, even slices a breeze.
  • Double the sauce and keep the extra in a jar in the fridge, it's perfect for drizzling over rice bowls or grilled vegetables throughout the week.
  • Toast the sesame seeds in a dry skillet for a minute before garnishing, the nutty aroma will make the whole dish smell even more incredible.
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