Korean Beef Noodles (Printable version)

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

# 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

# Step-by-step guide:

01 - Cook the 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 the thinly sliced flank steak and cook for 2–3 minutes until browned. Remove and set aside.
04 - In the same skillet, add garlic and ginger. Stir for 30 seconds until fragrant.
05 - Add broccoli, bell pepper, and carrot. Stir-fry for about 5 minutes until vegetables are tender yet crisp.
06 - Combine soy sauce, brown sugar, and sesame oil in a small bowl, stirring until sugar dissolves.
07 - Return beef to the skillet and pour the sauce over the beef and vegetables. Stir to combine.
08 - Add cooked rice noodles to the skillet. Gently toss everything together until noodles are evenly coated and heated through, about 2 minutes.
09 - Garnish with chopped green onions and sesame seeds before serving.

# Expert tips:

01 -
  • Everything cooks in one skillet, so cleanup is fast and you can eat while it's still steaming.
  • The sauce clings to every strand and slice, turning simple ingredients into something that tastes like you ordered takeout.
  • You can swap the vegetables or protein without losing the soul of the dish.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll turn into a gummy tangle by the time you add them to the skillet.
  • Slice the flank steak when it's slightly frozen, it's much easier to get thin, even pieces that cook quickly.
  • If your skillet isn't hot enough, the vegetables will steam instead of sear, and you'll lose that crisp texture.
03 -
  • Use a wok if you have one, the high sides make tossing everything together much easier without noodles flying onto the counter.
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on top, it deepens the flavor and makes the dish smell incredible.
  • Prep all your ingredients before you start cooking, once the skillet is hot, everything moves fast and there's no time to chop.
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