Korean Beef Noodles Bowl (Print-Friendly)

Tender beef and crisp vegetables in fragrant garlic-ginger sauce with 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 - ⅓ 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

# Cooking 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 2-3 minutes until browned on edges. Remove and set aside.
04 - In the same skillet, add minced garlic and grated ginger. Stir continuously for 30 seconds until fragrant.
05 - Add broccoli florets, sliced bell pepper, and julienned carrot. Stir-fry for 5 minutes until vegetables are tender-crisp.
06 - While vegetables cook, whisk together soy sauce, brown sugar, and sesame oil in a small bowl until sugar dissolves completely.
07 - Return cooked beef to the skillet and pour sauce over beef and vegetables. Stir to coat all ingredients evenly.
08 - Add cooked rice noodles to the skillet and gently toss all ingredients together for about 2 minutes until noodles are evenly coated and heated through.
09 - Transfer to serving bowls and garnish with chopped green onions and sesame seeds before serving.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup takes less time than the meal itself.
  • The soy-brown sugar glaze clings to every noodle and makes even plain broccoli taste like a treat.
  • You can swap the protein or vegetables based on what is hiding in your crisper drawer.
  • It is filling enough to satisfy a hungry crowd but light enough that you will not feel sluggish after.
02 -
  • If you crowd the skillet with too much beef at once, it will steam instead of sear, so work in batches if your pan is small.
  • Rinsing the cooked noodles under cold water stops them from turning gummy, and it only takes ten seconds.
  • Do not add the sauce too early or it will reduce and turn sticky instead of staying glossy.
  • Prep all your vegetables and measure your sauce before you turn on the stove, because once you start cooking, everything moves fast.
03 -
  • Freeze the flank steak for fifteen minutes before slicing so it firms up and you can cut cleaner, thinner strips.
  • Toast the sesame seeds in a dry skillet for a minute before sprinkling them on top, and they will taste nutty and almost buttery.
  • If your skillet is not big enough to toss the noodles comfortably, transfer everything to a large mixing bowl and fold it together there.
  • Use low-sodium soy sauce if you are watching salt, because the sauce can taste a little intense otherwise.
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