Korean Beef Noodles (Printable)

Tender beef, crisp vegetables, and silky rice noodles in a fragrant garlic-ginger soy sauce for a comforting bowl.

# What You 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 fresh 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 thoroughly and set aside.
02 - Heat 2 tablespoons 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 to 3 minutes until browned. Transfer to a plate.
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 to the skillet. Stir-fry for approximately 5 minutes until vegetables are tender-crisp.
06 - While vegetables cook, combine 1/3 cup soy sauce, 2 tablespoons brown sugar, and 1 tablespoon sesame oil in a small bowl. Stir until sugar completely dissolves.
07 - Return cooked beef to the skillet. Pour prepared sauce over the beef and vegetables. Stir thoroughly to coat all ingredients.
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.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is almost nonexistent and you're not drowning in dishes.
  • The sauce is a perfect balance of soy, brown sugar, and sesame that coats every bite without being heavy.
  • You can swap the vegetables or protein based on what's in your fridge, making it endlessly flexible.
  • It tastes like you ordered from your favorite spot, but you made it in your own kitchen in half an hour.
02 -
  • If you crowd the pan with too much beef at once, it will steam instead of sear, so cook it in batches if your skillet isn't huge.
  • Don't skip rinsing the noodles after cooking, or they'll clump into a sticky mess by the time you toss them in the skillet.
  • Dissolve the brown sugar completely in the sauce before adding it to the pan, otherwise you'll get gritty spots that don't distribute evenly.
03 -
  • Freeze your flank steak for 15 minutes before slicing, it firms up just enough to make thin, even cuts way easier.
  • Mise en place matters here, have everything prepped and ready before you turn on the heat because once you start, it moves fast.
  • Use a wok if you have one, the high sides make tossing everything together so much easier without flinging noodles across your stove.
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