Korean Beef Noodles (Printable Version)

Tender beef, crisp vegetables, and silky noodles in a fragrant garlic-ginger sauce with soy and brown sugar.

# 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 - 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

# Steps:

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.
03 - Add thinly sliced flank steak and cook for 2-3 minutes until browned. Remove and set aside.
04 - Add minced garlic and grated ginger to the same skillet. 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 crisp.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl. Stir until sugar dissolves completely.
07 - Return cooked beef to the skillet and pour prepared sauce over beef and vegetables. Stir to combine thoroughly.
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. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is fast and you can focus on the sizzle instead of a sink full of pans.
  • The sweet-savory sauce clings to every slippery noodle and bite of beef, making each forkful taste balanced and rich.
  • You can swap vegetables based on what's wilting in your crisper drawer and it still turns out delicious.
02 -
  • Slice the flank steak against the grain or it will turn chewy no matter how perfectly you cook it.
  • Don't crowd the beef in the skillet or it will steam instead of sear, so cook it in batches if your pan isn't big enough.
  • Rinse the cooked noodles under cool water if they start sticking together before you add them to the skillet.
03 -
  • Freeze your flank steak for 15 minutes before slicing so it firms up and you can cut thinner, more even pieces.
  • Use a wok if you have one, the high sides and concentrated heat make stir-frying faster and keep everything from flying out of the pan.
  • Add the sesame oil at the end instead of cooking with it so the nutty aroma stays bright and doesn't burn off.
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