Korean Beef Noodles Bowl (Printable)

Flank steak and vegetables in garlic-ginger sauce over 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 fresh 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

# How-To 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 to 3 minutes until browned. Remove and set aside.
04 - Add minced garlic and grated ginger to the same skillet. Stir constantly for 30 seconds until fragrant.
05 - Add broccoli florets, bell pepper slices, and julienned carrot. Stir-fry for approximately 5 minutes until vegetables are tender-crisp.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl. Stir until brown sugar completely dissolves.
07 - Return cooked beef to the skillet and pour sauce over beef and vegetables. Stir thoroughly to combine.
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.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup takes about three minutes and your sink stays blessedly empty.
  • The glossy soy-brown sugar sauce clings to every noodle and vegetable, delivering that sweet-savory punch in every forkful.
  • You can swap proteins or toss in whatever vegetables are languishing in your crisper drawer without losing any magic.
  • It tastes like takeout but costs a fraction of the price and you control the sodium and sweetness.
02 -
  • If you add the noodles too early, they'll turn gummy and stick to the skillet, so always toss them in at the very end after the sauce has thickened.
  • Slicing the flank steak against the grain is non-negotiable because cutting with the grain leaves you chewing rubbery strips instead of tender bites.
  • Don't crowd the skillet when searing the beef or it will steam instead of brown, which means you lose that caramelized crust that adds depth to the dish.
03 -
  • Freeze the flank steak for fifteen minutes before slicing, and it will firm up just enough to make thin, even cuts effortless.
  • Toast the sesame seeds in a dry skillet for a minute before sprinkling them on top, and their nutty aroma will intensify tenfold.
  • If you're using gluten-free soy sauce or tamari, the flavor will be just as rich, so don't hesitate to make that swap for dietary needs.
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