Korean Beef Noodles (Printable)

Tender beef and crisp vegetables with silky rice noodles in a fragrant garlic-ginger sauce.

# What You’ll 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 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

# 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 all sides. Remove and set aside.
04 - In the same skillet, add minced garlic and grated ginger. Stir for 30 seconds until fragrant.
05 - Add broccoli florets, sliced bell pepper, and julienned 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 prepared sauce over beef and vegetables. Stir to combine thoroughly.
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.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup takes less time than the meal itself.
  • The sauce clings to every noodle and vegetable without any fuss or fancy technique.
  • You can swap the vegetables or protein based on whatever is sitting in your fridge that day.
  • It tastes like takeout but costs a fraction and uses ingredients you probably already have.
02 -
  • Slice the flank steak against the grain or it will be chewy no matter how thin you cut it.
  • Do not crowd the skillet when searing the beef, or it will steam instead of brown and you will lose that caramelized edge.
  • Rinse the cooked noodles briefly under cold water if they are sticky, it stops them from clumping before you toss them in.
  • Stir the sauce again right before pouring it in, because the brown sugar likes to settle at the bottom of the bowl.
03 -
  • Prep all your ingredients before you start cooking, because once the skillet heats up, everything moves fast.
  • Use a wok if you have one, the high sides make tossing the noodles easier and keep everything in the pan.
  • Taste the sauce before adding it to the skillet, you can adjust the sweetness or saltiness to your preference before it coats the noodles.
  • Let the beef rest for a minute after removing it from the skillet, it stays juicier that way when you add it back in.
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