Korean Beef Noodles (Print Version)

Tender beef, crisp vegetables, and rice noodles in a savory soy-brown sugar 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 for garnish

→ 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 & 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 until shimmering.
03 - Add thinly sliced flank steak and cook for 2 to 3 minutes until browned on edges. 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. Stir-fry for approximately 5 minutes until vegetables achieve tender-crisp texture.
06 - While vegetables cook, whisk together soy sauce, brown sugar, and sesame oil in a small bowl until sugar completely dissolves.
07 - Return cooked beef to the skillet and pour prepared sauce over beef and vegetables. Toss thoroughly to coat all ingredients.
08 - Add cooked rice noodles to the skillet. Gently toss all components 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.

# Helpful Tips:

01 -
  • Everything comes together in one skillet, so cleanup is shockingly easy for a meal this satisfying.
  • The sweet-savory sauce clings to every strand of noodle and coats the beef without being heavy or sticky.
  • You can swap in whatever vegetables are wilting in your crisper and it still turns out delicious.
  • It tastes like takeout but costs a fraction of the price and you control the sodium and sugar.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll stick together in one giant clump when you try to toss them in the skillet.
  • Make sure your skillet is truly hot before you add the beef, otherwise it will steam instead of sear and you'll lose that caramelized crust.
  • Slice the flank steak against the grain, not with it, or every bite will be chewy no matter how perfectly you cook it.
  • If your vegetables start to burn before they're tender, lower the heat and add a tablespoon of water to create a little steam.
03 -
  • Use two spatulas or a pair of tongs to toss the noodles gently so they don't break apart and turn mushy.
  • If you want restaurant-level glossiness, add a teaspoon of cornstarch to the sauce and let it thicken slightly in the skillet.
  • Let the beef rest for a minute after searing so the juices redistribute, then slice any larger pieces before returning them to the pan.
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