Korean Beef Noodles Skillet (Printer-friendly)

Tender beef, crisp vegetables, and silky rice noodles in fragrant garlic-ginger soy-sesame sauce create this comforting Korean-inspired bowl.

# 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 - 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

# Directions:

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 to 3 minutes until browned. 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. 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, stirring until sugar dissolves completely.
07 - Return cooked beef to the skillet and pour 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 - Transfer to serving bowls. Garnish with chopped green onions and sesame seeds before serving.

# Expert advice:

01 -
  • Everything cooks in one skillet, so cleanup is fast and you can eat sooner.
  • The sauce turns glossy and clings to every noodle without feeling heavy or greasy.
  • You can swap the vegetables or protein based on whats about to go bad in your crisper drawer.
  • It tastes like takeout but costs a fraction and you control the sodium and sugar.
02 -
  • If you crowd the skillet with too much beef at once, it steams instead of sears and turns gray and sad.
  • Rinse the noodles after boiling or they clump into a sticky mass by the time you toss them in.
  • Dissolve the brown sugar completely in the sauce before adding it, or you end up with gritty pockets of sweetness.
03 -
  • Freeze the flank steak for fifteen minutes before slicing so your knife glides through cleanly and you get paper thin pieces.
  • Use a wok if you have one, the high sides make tossing easier and you lose fewer noodles over the edge of the stove.
  • Double the sauce and keep the extra in a jar, it lasts a week in the fridge and works on roasted vegetables or fried rice.
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