Korean Beef Noodles Garlic Ginger (Printer-friendly)

Flank steak and vegetables sizzle with garlic-ginger, then toss with rice noodles in a savory soy-sesame 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

→ 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

# How To Make It:

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 2–3 minutes until browned on both 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 slices, and julienned carrot. Stir-fry for approximately 5 minutes until vegetables are tender yet retain crispness.
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 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 - Garnish with chopped green onions and sesame seeds before serving.

# Expert Tips:

01 -
  • Everything cooks in one skillet, so cleanup is fast and you can eat sooner.
  • The sauce clings to every noodle and vegetable without being heavy or overly sweet.
  • You can swap proteins or vegetables based on what's in your fridge, and it still tastes intentional.
02 -
  • Slice the flank steak against the grain or it will be chewy no matter how perfectly you cook it.
  • Don't crowd the skillet when searing the beef, or it will steam instead of browning and you'll lose that caramelized flavor.
  • Rinse the cooked noodles with cool water to stop them from clumping into a sticky mess before you add them to the skillet.
03 -
  • Freeze the flank steak for 15 minutes before slicing so it firms up and you can cut thinner, more uniform pieces.
  • Taste the sauce before adding it to the skillet and adjust the brown sugar or soy sauce to match your preference for sweet or salty.
  • Toss the noodles gently with your hands or tongs instead of stirring aggressively, or they'll break apart and turn mushy.
Go Back