Korean Beef Noodles (Printable)

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

# 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

# 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 and cook for 2 to 3 minutes until browned on all sides. Remove 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. Stir-fry for approximately 5 minutes until vegetables achieve tender-crisp texture.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl, stirring until brown sugar fully dissolves.
07 - Return cooked beef to the skillet and pour sauce mixture over beef and vegetables. Stir to evenly coat all components.
08 - Add cooked rice noodles to the skillet. Gently toss all ingredients together until noodles are uniformly coated and heated through, approximately 2 minutes.
09 - Transfer to serving bowls. Garnish with chopped green onions and sesame seeds before serving.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is quick and youre not left with a mountain of dishes.
  • The sauce clings to every strand of noodle and coats the beef without being heavy or overly sweet.
  • You can swap in whatever vegetables are lingering in your crisper and it still tastes intentional.
  • It reheats beautifully, which means lunch the next day is already solved.
02 -
  • If you crowd the pan with too much beef at once, it will steam instead of sear and you will lose that caramelized edge.
  • Rinsing the noodles after cooking prevents them from sticking together and makes them easier to toss later.
  • Taste the sauce before you pour it in, because soy sauce brands vary wildly in saltiness and you might need to dial it back.
03 -
  • Freeze the flank steak for 15 minutes before slicing, it firms up just enough to make thin, even cuts much easier.
  • Use the highest heat your stove can handle without smoking out the kitchen, that is what gives the vegetables their slightly charred edges.
  • If you want extra richness, crack an egg into the skillet at the very end and stir it through the hot noodles until it forms silky ribbons.
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