Korean Beef Noodles (Printable)

Tender beef and crisp vegetables with silky rice noodles in a savory garlic-ginger soy 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

→ 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 & 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 to the hot skillet and cook for 2 to 3 minutes until browned. Remove and set aside.
04 - Add minced garlic and grated ginger to the same skillet. 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 seared beef to the skillet and pour the sauce over the 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 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 happens faster than the craving hits.
  • The sauce clings to every noodle and vegetable without being heavy or sticky.
  • You can swap the beef for chicken, tofu, or even shrimp and it still works perfectly.
  • It reheats beautifully the next day, sometimes tasting even better after the flavors settle overnight.
02 -
  • Slice the flank steak against the grain or it will turn chewy no matter how perfectly you cook it.
  • Don't skip draining the noodles well, or they'll water down the sauce and make everything bland.
  • Keep the heat high when stir-frying the vegetables so they cook fast and stay crisp instead of steaming and turning limp.
  • Mix the sauce in advance so you can pour it in at the right moment without scrambling.
03 -
  • Freeze the flank steak for 15 minutes before slicing so it firms up and cuts cleanly into thin strips.
  • Prep all your ingredients before you start cooking because once the skillet heats up, everything moves fast.
  • Taste the sauce before adding it and adjust the sweetness or saltiness to match your preference.
  • Use a wok if you have one, the high sides make tossing everything together so much easier.
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