Korean Beef Noodles (Printable Version)

Tender beef and crisp vegetables tossed with rice noodles in savory soy-sesame sauce

# 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 & Garnish

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

# Steps to Follow:

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 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 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 sugar completely dissolves.
07 - Return cooked beef to the skillet and pour prepared sauce over beef and vegetables. Stir thoroughly 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 while hot.

# Additional Tips::

01 -
  • The sauce achieves that magical balance between sweet and savory that makes you want to lick the plate when nobody's looking.
  • Everything comes together in about 35 minutes, yet tastes like something that simmered all afternoon.
02 -
  • I once rushed and skipped draining the noodles properly, which left excess water that diluted my beautiful sauce into a puddle at the bottom of the wok.
  • Letting the sliced steak sit at room temperature for 15 minutes before cooking makes the difference between perfectly seared meat and steamed gray strips that never brown properly.
03 -
  • Freeze the flank steak for 15 minutes before slicing for easier, thinner cuts that cook even faster.
  • For a richer sauce, add a tablespoon of butter right at the end, swirling it in until melted - it creates a silky emulsion that clings beautifully to every noodle.
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