Korean Beef Noodles (Printable Format)

Flank steak and vegetables with rice noodles in savory soy-brown sugar sauce. Quick 35-minute Korean-inspired dish.

# What's Needed:

→ 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 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 skillet 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 constantly for 30 seconds until fragrant.
05 - Add broccoli florets, bell pepper slices, and julienned carrot to the skillet. Stir-fry for approximately 5 minutes until vegetables are tender yet retain a crisp texture.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small mixing 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 ingredients.
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. Serve immediately.

# Expert Advice:

01 -
  • Everything comes together in one skillet, so cleanup is faster than the cooking itself.
  • The sauce clings to every strand of noodle and coats the beef in a glossy, sweet-savory glaze that tastes restaurant-worthy.
  • You can swap vegetables based on what's wilting in your crisper drawer and it still turns out delicious.
  • It reheats beautifully, which means tomorrow's lunch is already sorted.
02 -
  • Slice the flank steak when it's slightly frozen, it makes those paper-thin slices so much easier and prevents ragged edges.
  • Don't crowd the skillet when you sear the beef, or it will steam instead of brown and you'll lose that caramelized crust.
  • If your noodles clump together after draining, toss them with a tiny bit of sesame oil before adding them to the skillet.
03 -
  • Use a wok if you have one, the high sides make tossing everything together so much easier without flinging noodles onto the stove.
  • Prep all your ingredients before you start cooking, because once that skillet gets hot, everything moves fast and there's no time to chop.
  • Taste the sauce before you add it to the skillet, if it's too salty, add a pinch more brown sugar, if it's too sweet, add a splash more soy sauce.
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