Korean Beef Noodles Bowl (Printable)

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

# Ingredient List:

→ 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 - 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:

01 - Cook rice noodles according to package directions. Drain thoroughly 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 2–3 minutes until browned on all sides. Remove and set aside.
04 - Add minced garlic and grated ginger to the same skillet. Stir continuously 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, whisk together soy sauce, brown sugar, and sesame oil in a small bowl until sugar dissolves completely.
07 - Return seared beef to the skillet and pour prepared sauce over the beef and vegetables. Toss to combine evenly.
08 - Add cooked rice noodles to the skillet and 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 comes together in one hot skillet, so cleanup is fast and you're not juggling five pans at once.
  • The sauce clings to every noodle and vegetable without being heavy or overtly sweet.
  • You can swap the vegetables or protein based on what's actually in your fridge, and it still tastes intentional.
  • It reheats beautifully the next day, sometimes even better once the flavors have mingled overnight.
02 -
  • Don't crowd the pan when you sear the beef or it will steam instead of brown, which means less flavor and a gray, sad looking protein.
  • Rinse the rice noodles under cold water after draining to stop them from overcooking, especially if you're not adding them to the skillet right away.
  • Dissolve the brown sugar completely in the sauce before adding it to the pan, or you'll end up with gritty pockets instead of a smooth glaze.
03 -
  • Freeze the flank steak for 15 minutes before slicing so it firms up and you can cut paper-thin slices without the meat tearing or sliding around.
  • Use a wok if you have one, the high sloped sides make tossing everything together so much easier and the heat distributes more evenly than a flat skillet.
  • Taste the sauce before adding it to the pan and adjust the soy or sugar to your preference, because once it's in, it's hard to fix.
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