Korean Beef Noodles (Printable)

Flank steak and vegetables with rice noodles in savory soy-brown sugar sauce. Quick and flavor-packed.

# 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

# How To Make It:

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 2-3 minutes until browned on all sides. 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, 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 the cooked beef to the skillet and pour the sauce over the beef and vegetables. Stir to combine thoroughly.
08 - Add cooked rice noodles to the skillet. Gently toss everything 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 -
  • The glossy sauce clings to every noodle and coats the beef like a sweet-savory hug.
  • It comes together faster than delivery and tastes fresher than anything in a plastic container.
  • You can toss in whatever vegetables are wilting in your crisper drawer and still call it dinner.
  • Leftovers taste even better the next day when the noodles have soaked up all that gingery goodness.
02 -
  • Slice the flank steak while it's slightly frozen, it makes cutting thin, even pieces so much easier and prevents ragged edges.
  • Don't overcrowd the skillet when searing the beef or it will steam instead of browning, cook in batches if your pan isn't big enough.
  • Rinse the cooked noodles under cool water to stop them from turning gummy, then toss them with a tiny drizzle of oil if they sit for more than a few minutes.
  • Stir the sauce into the skillet off the heat for a few seconds before adding the noodles so the sugar doesn't scorch on the hot metal.
03 -
  • Prep all your vegetables and measure your sauce ingredients before you turn on the stove, stir-frying moves fast and there's no time to chop mid-cook.
  • Use a wok if you have one, the high sides and sloped shape make tossing everything together so much easier without flinging noodles onto the counter.
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on top, it wakes up their nutty flavor and makes the whole dish smell richer.
  • Taste the sauce before you add it to the skillet and adjust the sweetness or saltiness to your preference, it's your dinner and your taste buds.
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