Korean Beef Noodles (Printable)

Tender beef, crisp vegetables, and silky noodles in savory Korean-style sauce

# 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

# Directions:

01 - Cook rice noodles according to package directions. Drain thoroughly 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 with tongs and set aside.
04 - In the same skillet, add minced garlic and grated ginger. Stir constantly for 30 seconds until fragrant.
05 - Add broccoli florets, sliced bell pepper, and julienned carrot. Stir-fry for approximately 5 minutes until tender-crisp.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl. Stir until sugar fully dissolves.
07 - Return cooked beef to the skillet and pour sauce over beef and vegetables. Stir thoroughly to coat.
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 - Transfer to serving bowls and garnish with chopped green onions and sesame seeds. Serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup is mercifully quick even on a Tuesday night.
  • The sauce clings to every noodle and vegetable without pooling at the bottom of the bowl.
  • Flank steak stays tender when you slice it thin and don't overcook it, giving you restaurant texture at home.
  • You can swap proteins or vegetables based on what's lurking in your crisper drawer.
02 -
  • Slice the flank steak as thin as possible and always against the grain, or you'll end up chewing forever.
  • Don't crowd the skillet when searing the beef, work in batches if needed so it browns instead of steaming.
  • Rinse the cooked noodles in cold water to prevent them from turning into a gummy blob.
  • Have all your ingredients prepped before you start cooking because stir-frying moves fast and there's no time to chop mid-process.
03 -
  • Use a wok if you have one because the high sides make tossing everything together so much easier without flinging noodles onto the stove.
  • Taste the sauce before adding it to the skillet so you can adjust the sweetness or saltiness to your preference.
  • Let the beef rest for a minute after searing so the juices redistribute and every bite stays juicy.
  • Cook the noodles just until al dente because they'll soften a bit more when tossed with the hot sauce and vegetables.
Return