Korean Beef Noodles (Print Version)

Flank steak and vegetables with rice noodles in savory soy-brown sugar sauce. Ready in 35 minutes.

# 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 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 and Garnish

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

# Cooking Steps:

01 - Cook rice noodles according to package directions. Drain and set aside.
02 - Heat 2 tablespoons 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 1/3 cup soy sauce, 2 tablespoons brown sugar, and 1 tablespoon sesame oil in a small bowl. Stir until sugar completely dissolves.
07 - Return cooked beef to the skillet and pour sauce over beef and vegetables. Stir to combine evenly.
08 - Add cooked rice noodles to the skillet. Gently toss all ingredients together until noodles are evenly coated with sauce and heated through, approximately 2 minutes.
09 - Transfer to serving bowls. Garnish with chopped green onions and sesame seeds immediately before serving.

# Expert Advice:

01 -
  • Everything comes together in one skillet, so cleanup is mercifully fast even on a weeknight.
  • The sauce clings to every noodle and vegetable, delivering that sweet-savory balance that keeps you reaching for another bite.
  • You can swap the beef for chicken, tofu, or whatever protein is sitting in your fridge without losing any of the magic.
02 -
  • Slice the flank steak when it's cold from the fridge, it firms up and makes clean, thin slices so much easier to achieve.
  • Don't crowd the skillet when you sear the beef or it will steam instead of brown, and you'll miss out on that caramelized crust.
  • If your noodles clump together after draining, run them under warm water and gently separate them with your fingers before adding to the skillet.
03 -
  • Prep all your ingredients before you turn on the heat, because once the skillet is hot everything moves fast and you won't have time to chop.
  • Use a wok if you have one, the high sides and sloped shape make tossing the noodles so much easier and prevent spills.
  • Taste the sauce before adding it to the skillet and adjust the sweetness or saltiness to your preference, it's your safety net before committing.
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