Korean Beef Noodles (Printable)

Tender beef, crisp vegetables, and silky rice noodles in garlic-ginger soy sauce

# What You 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 on all sides. Remove beef and set aside on a clean plate.
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 to the skillet. 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 brown sugar dissolves completely.
07 - Return cooked beef to the skillet and pour the sauce mixture over the beef and vegetables. Stir to coat all ingredients 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 and garnish with chopped green onions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so youre not left with a mountain of dishes when youre already hungry.
  • The sauce clings to every noodle and vegetable, creating that glossy, restaurant-style finish that makes you feel like a kitchen genius.
  • You can swap the vegetables or protein based on whats actually in your fridge, making it endlessly adaptable.
  • It tastes even better the next day, which means lunch is already handled.
02 -
  • Do not skip rinsing the noodles after cooking, or they will stick together in an impossible tangle by the time you are ready to toss them in.
  • Slice the flank steak when it is slightly frozen, it makes cutting thin, even slices against the grain so much easier.
  • Have all your ingredients prepped and within reach before you turn on the heat, because stir-frying moves fast and you will not have time to chop mid-cook.
03 -
  • Toast your sesame seeds in a dry skillet for a minute before sprinkling them on top, it brings out a deeper, nuttier flavor that makes a noticeable difference.
  • If your noodles start to stick while tossing, add a tablespoon of water or reserved noodle cooking liquid to loosen everything up without diluting the sauce.
  • Let the beef rest for a minute after searing so the juices redistribute, keeping every bite tender even after it goes back into the hot skillet.
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