Korean Beef Noodles (Print)

Succulent flank steak, fresh vegetables, and rice noodles in a rich soy-brown sugar sauce. A quick and satisfying meal.

# Ingredients:

→ 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 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

# Instructions:

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 - While vegetables cook, 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.

# Pro Tips:

01 -
  • The glossy soy-brown sugar sauce clings to every noodle and vegetable, creating that addictive balance of sweet and savory that keeps you coming back for just one more bite
  • Everything happens in one skillet in under 35 minutes, making it perfect for those weeknights when you want something spectacular but dont have hours to spend at the stove
  • The beef stays tender while vegetables retain their crunch, giving you textures that make each forkful interesting and satisfying
02 -
  • Against-the-grain slicing is non-negotiable for flank steak—cut it wrong and you'll end up with chewy, tough strips instead of tender bites
  • Have your sauce whisked and ready before you start cooking because once that skillet gets hot, everything moves fast
  • Don't overcrowd your pan when searing the beef, or it'll steam instead of getting that gorgeous brown crust
03 -
  • Cold beef slices much more cleanly and thinly, so pop your flank steak in the freezer for 15 minutes before cutting
  • Use tongs instead of a spoon when tossing the noodles at the end—you'll get better coverage without breaking them
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