Korean Beef Noodles Bowl (Printer version)

Tender beef and crisp vegetables in garlic-ginger skillet with silky rice noodles and savory soy-brown sugar glaze.

# 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 and Garnish

12 - 2 tablespoons vegetable oil
13 - Sesame seeds for garnish

# Directions:

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 until shimmering.
03 - Add the thinly sliced flank steak and cook for 2 to 3 minutes until browned on all sides. 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, bell pepper, and carrot to the skillet. Stir-fry for approximately 5 minutes until vegetables are tender yet maintain a crisp texture.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl, stirring until sugar dissolves completely.
07 - Return the cooked beef to the skillet and pour the sauce over the beef and vegetables. Stir thoroughly to combine.
08 - Add the 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 and garnish with chopped green onions and sesame seeds before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is a breeze even on busy nights.
  • The sauce clings to every noodle and vegetable, delivering flavor in every single bite.
  • You can swap proteins or add whatever vegetables are hiding in your crisper drawer.
  • It tastes like takeout but costs a fraction and you control the sodium and sugar.
02 -
  • Slice the steak while it is slightly frozen so you get those restaurant-thin pieces that cook fast and stay tender.
  • Do not crowd the pan when you sear the beef or it will steam instead of brown, and you will lose that caramelized crust.
  • Rinse the cooked noodles under cold water to stop them from turning gummy while you finish the stir-fry.
  • Add the sauce after the vegetables are almost done so it does not evaporate and leave you with dry noodles.
03 -
  • Use a wok if you have one because the high, sloped sides make tossing the noodles so much easier without flinging vegetables onto the stove.
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on top, it wakes up their nutty flavor like nothing else.
  • Prep all your ingredients before you turn on the heat, because once that skillet is hot, everything moves fast and there is no time to chop mid-stir-fry.
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