Korean Beef Noodles (Printable)

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

# 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

# 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 are tender yet crisp.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl. Stir until sugar dissolves completely.
07 - Return cooked beef to the skillet and pour sauce over beef and vegetables. Stir thoroughly to combine.
08 - Add cooked rice noodles to the skillet. Gently toss all ingredients 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.

# Top Tips:

01 -
  • Everything comes together in one skillet, so cleanup is a breeze and you're eating in 35 minutes.
  • The sweet-savory sauce with sesame oil creates that addictive glossy coating you find in your favorite takeout.
  • Slicing the steak against the grain keeps every bite tender, never chewy, even when cooked fast and hot.
  • You can swap in whatever vegetables are lurking in your crisper drawer and it still tastes incredible.
02 -
  • Don't skip the freezer trick for the steak, 15 minutes makes slicing paper-thin slices so much easier and the beef cooks more evenly.
  • Have everything prepped and ready before you turn on the heat, stir-frying moves fast and you don't want to burn the garlic while you're chopping carrots.
  • If your noodles seem dry after tossing, splash in a tablespoon or two of water to loosen the sauce and help it coat every strand.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling, it unlocks a deeper nutty flavor that makes the garnish shine.
  • Use a wok if you have one, the high sides and concentrated heat give you that authentic stir-fry sear and make tossing easier without flinging noodles everywhere.
  • Taste the sauce before adding it to the skillet, if it's too salty, whisk in a teaspoon of honey or a splash of rice vinegar to balance it out.
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