Korean Beef Noodles (Printable Version)

Tender beef, crisp vegetables, and silky rice noodles in a fragrant 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 for garnish

→ Aromatics

07 - 3 cloves garlic, minced
08 - 1 teaspoon fresh 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 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. Remove with tongs and set aside.
04 - In the same skillet, add minced garlic and grated ginger. Stir continuously 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 maintain their crispness.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small mixing bowl. Stir until sugar completely dissolves.
07 - Return cooked beef to the skillet and pour prepared sauce over the beef and vegetables. Stir 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. Serve immediately.

# Expert Advice:

01 -
  • Everything comes together in one skillet, so cleanup is shockingly easy for a dish this flavorful.
  • The sauce clings to every noodle and coats the beef without being heavy or overly sweet.
  • You can have this on the table faster than delivery would arrive, and it tastes twice as good.
02 -
  • Don't overcrowd the skillet when searing the beef or it will steam instead of brown, and you'll lose that caramelized edge.
  • Mix the sauce before you start cooking because once things are moving in the skillet, you won't have time to stop and measure.
  • Rinse the noodles after cooking or they'll clump into a sticky mess by the time you're ready to toss them in.
03 -
  • Use a mix of dark and light soy sauce for deeper, more complex flavor if you have both on hand.
  • Toast the sesame seeds in a dry pan for a minute before sprinkling them on top to bring out their nutty aroma.
  • If your skillet isn't big enough, cook the beef and vegetables in batches to maintain high heat and avoid steaming.
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