Korean Beef Noodles (Printable Version)

Flank steak and vegetables with rice noodles in savory soy-brown sugar sauce. Quick 35-minute Korean-inspired dish.

# 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

# 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 with tongs and set aside.
04 - Add minced garlic and grated ginger to the same skillet. 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-crisp.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl. Stir until sugar completely dissolves.
07 - Return cooked beef to the skillet and pour prepared sauce over beef and vegetables. Stir to coat 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 - Garnish with chopped green onions and sesame seeds. Serve immediately.

# Tips for Success:

01 -
  • Everything cooks in one skillet, so cleanup is as easy as dinner itself.
  • The soy-brown sugar glaze clings to every noodle and vegetable with a shine that makes leftovers taste even better.
  • You can swap proteins or toss in whatever vegetables are hiding in your crisper drawer without losing any of the magic.
02 -
  • If you skip rinsing the noodles after boiling, they will clump together in the skillet and turn into a sticky mess instead of silky strands.
  • Don't crowd the beef in the pan or it will steam instead of sear, and you'll lose that caramelized flavor that makes the dish taste rich.
  • Add the sauce after the vegetables have softened, or the sugar will burn before everything else finishes cooking.
03 -
  • Freeze the flank steak for fifteen minutes before slicing so your knife glides through cleanly and you get paper thin pieces.
  • Taste the sauce before adding it to the skillet, and adjust the brown sugar or soy sauce to match your preference for sweet or salty.
  • Use a wok if you have one, the high sides and wide surface area make tossing everything together much easier without losing ingredients over the edge.
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