Korean Beef Noodles (Printable Version)

Tender beef, crisp vegetables, and silky rice noodles in a savory garlic-ginger soy sauce. Ready in 35 minutes.

# 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

# How-To Steps:

01 - Cook rice noodles according to package directions. Drain thoroughly 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, sliced bell pepper, and julienned carrot to the skillet. Stir-fry for approximately 5 minutes until vegetables are tender-crisp.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl. Stir until brown sugar completely dissolves.
07 - Return cooked beef to the skillet and pour prepared sauce over beef and vegetables. Stir thoroughly to coat evenly.
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 before serving.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup takes less than five minutes.
  • The sauce is so balanced that even picky eaters ask for seconds.
  • You can swap the vegetables or protein based on whatever is lurking in your fridge.
  • It tastes like takeout but costs a fraction of the price and feels much fresher.
02 -
  • Slice the flank steak against the grain or it will turn out chewy no matter how carefully you cook it.
  • Don't overcrowd the skillet when searing the beef, or it will steam instead of browning and you'll lose that caramelized flavor.
  • Rinse the cooked noodles briefly under cool water to prevent them from clumping into a sticky mass while you prep the rest.
  • Dissolve the brown sugar completely in the sauce before adding it to the skillet, or you'll end up with gritty pockets of sweetness.
03 -
  • Freeze the flank steak for 15 minutes before slicing so it firms up and you can cut paper-thin slices without struggle.
  • Prep all your ingredients before you start cooking because once the skillet is hot, everything moves fast and there's no time to chop.
  • Use a wok if you have one, the high sides make tossing easier and you won't fling noodles all over your stovetop.
  • Taste the sauce before adding it to the skillet and adjust the sweetness or saltiness to match your preference.
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