Korean Beef Noodles Bowl (Print Version)

Tender beef, crisp vegetables, and silky rice noodles in a savory garlic-ginger soy 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 fresh 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:

01 - Cook the rice noodles according to package directions. Drain and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat.
03 - Add the thinly sliced flank steak and cook for 2 to 3 minutes until browned. Remove and set aside.
04 - In the same skillet, add minced garlic and grated ginger. Stir 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 yet maintain crispness.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl, stirring until sugar dissolves completely.
07 - Return cooked beef to the skillet and pour the prepared sauce over the beef and vegetables. Stir to combine thoroughly.
08 - Add cooked rice noodles to the skillet. Gently toss everything together until noodles are evenly coated and heated through, approximately 2 minutes.
09 - Transfer to serving bowls. Garnish with chopped green onions and sesame seeds before serving.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is a breeze and you are not juggling multiple pans.
  • The glossy soy-brown sugar sauce clings to every noodle and vegetable, delivering flavor in every forkful.
  • You can swap proteins or vegetables based on what is already in your fridge, making it endlessly flexible.
  • It is faster than ordering takeout and tastes like you spent an hour in the kitchen.
02 -
  • Slice the flank steak against the grain or it will turn chewy, no matter how perfectly you cook it.
  • Do not skip rinsing the cooked noodles, or they will stick together in a gummy clump by the time you are ready to toss them in.
  • Make sure your skillet is screaming hot before adding the beef, otherwise it will steam instead of sear.
  • Dissolve the brown sugar completely in the sauce before pouring, or you will 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 pieces without wrestling the meat.
  • Use a wok if you have one, the high sides make tossing everything together so much easier without flinging noodles onto the stovetop.
  • Taste the sauce before adding it to the skillet and adjust the sweetness or saltiness to your preference, because soy sauce brands vary wildly in intensity.
  • Prep all your ingredients before you start cooking, stir-frying moves fast and you do not want to be mincing garlic while your beef overcooks.
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