Korean Beef Noodles (Printable)

Flank steak and vegetables with rice noodles in a savory soy-brown sugar sauce, ready in 35 minutes.

# 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 and Garnish

12 - 2 tablespoons vegetable oil
13 - Sesame seeds for garnish

# How to make it:

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 beef 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 vegetables are tender yet maintain a crisp texture.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl. Stir until sugar completely dissolves.
07 - Return cooked beef to the skillet and pour sauce over beef and vegetables. Stir thoroughly to combine all elements.
08 - Add cooked rice noodles to the skillet and 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 immediately before serving.

# Expert suggestions:

01 -
  • Everything cooks in one pan, so cleanup feels like a reward instead of a chore.
  • The sauce clings to every noodle and vegetable without any fussy thickening or extra steps.
  • You get that restaurant sizzle and aroma right in your own kitchen.
  • It works just as well on a busy Tuesday as it does when you want to impress someone.
02 -
  • Slice the flank steak against the grain or it will be chewy no matter how perfectly you cook it.
  • Don't crowd the pan when searing the beef, because too much meat at once steams instead of browns.
  • Rinse the noodles after cooking or they'll stick together into one giant noodle brick by the time you're ready to toss them in.
  • Have all your ingredients prepped before you start cooking, because once the heat is on, everything moves fast.
03 -
  • Freeze the flank steak for 20 minutes before slicing so it firms up and cuts thin and even without shredding.
  • Use a wok if you have one, because the high sides make tossing everything together so much easier without flinging noodles across the stove.
  • Taste the sauce before adding it to the skillet and adjust the sweetness or saltiness to your preference, because soy sauce brands vary wildly.
  • Let the beef rest for a minute after pulling it from the pan so the juices redistribute and every bite stays tender.
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