Korean Beef Noodles (Print version)

Tender beef, crisp vegetables, and silky noodles in savory soy-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 fresh ginger, grated

→ Sauce

09 - 1/3 cup soy sauce
10 - 2 tablespoons brown sugar
11 - 1 tablespoon sesame oil

→ Cooking and Garnish

12 - 2 tablespoons vegetable oil
13 - Sesame seeds for garnish

# How to Make It:

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 to 3 minutes until browned. 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 sauce over beef and vegetables. Stir to combine thoroughly.
08 - Add cooked rice noodles to the skillet and gently toss everything 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 Tips:

01 -
  • Everything cooks in one skillet, so you get big flavor without a pile of dishes to wash afterward.
  • The sauce clings to every noodle and coats the beef in a glossy, caramelized glaze that tastes like restaurant quality.
  • You can swap in whatever vegetables are lingering in your crisper drawer and it still turns out delicious.
  • It comes together in about half an hour, making it perfect for nights when you want something hearty but don't have hours to spare.
02 -
  • Don't skip slicing the flank steak against the grain, or you'll end up with chewy, stringy beef instead of tender bites.
  • Cook the rice noodles just until they're tender, then drain them right away; if they sit in hot water too long they turn into mush.
  • Make sure your skillet is hot before adding the beef so it sears quickly and develops a caramelized crust instead of steaming.
  • Stir the sauce before pouring it into the skillet because the brown sugar settles at the bottom of the bowl.
03 -
  • Freeze the flank steak for 20 minutes before slicing; it firms up just enough to make thin, even slices a breeze.
  • Reserve a splash of the noodle cooking water and add it to the skillet if the sauce seems too thick or the noodles start to stick.
  • Use low-sodium soy sauce if you're watching your salt intake, then taste and add more at the end if needed.
  • Toast the sesame seeds in a dry skillet for a minute before sprinkling them on top; it deepens their flavor and makes them extra fragrant.
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