Korean Beef Noodles (Printer-friendly)

Tender beef and crisp vegetables with garlic-ginger aromatics pair with silky rice noodles in a savory soy-sesame sauce for a comforting bowl.

# 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 and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat.
03 - Add thinly sliced flank steak and cook for 2-3 minutes until browned. Remove and set aside.
04 - Add minced garlic and grated ginger to the skillet. Stir for 30 seconds until fragrant.
05 - Add broccoli, bell pepper, and carrot. Stir-fry for approximately 5 minutes until vegetables are tender yet crisp.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl, stirring until sugar dissolves completely.
07 - Return cooked beef to the skillet and pour sauce over beef and vegetables. Stir to combine thoroughly.
08 - Add cooked rice noodles to the skillet. Gently toss everything together until noodles are evenly coated and heated through, approximately 2 minutes.
09 - Garnish with chopped green onions and sesame seeds before serving.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, so cleanup takes about three minutes and you can actually relax after dinner.
  • The sauce clings to every noodle and vegetable in a way that makes each bite feel indulgent without being heavy.
  • You can swap the vegetables or protein based on what needs using up, and it still turns out fantastic every time.
02 -
  • Slice the beef while it's partially frozen, it makes cutting thin, even slices against the grain so much easier and keeps the meat from shredding.
  • Don't crowd the skillet when searing the beef or it will steam instead of browning, work in batches if you need to.
  • Rinse the cooked noodles under cold water right after draining to stop them from turning into a sticky clump before they hit the skillet.
03 -
  • Prep all your ingredients before you start cooking because once the skillet is hot, everything moves fast and there's no time to chop mid-stir-fry.
  • If the noodles start sticking to the pan, drizzle in a tiny bit of sesame oil and toss gently, it unsticks them and adds extra flavor.
  • Double the sauce recipe and keep the extra in a jar in the fridge, it's perfect for quick fried rice or drizzling over roasted vegetables later in the week.
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