Korean Beef Noodles Bowl (Print version)

Tender beef and crisp vegetables sizzle with fragrant aromatics, then combine with silky rice noodles in a savory soy-sesame sauce for a satisfying Korean-inspired bowl.

# Required ingredients:

→ 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

# How to make it:

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 on all sides. Remove and set aside.
04 - In the same skillet, add minced garlic and grated ginger. Stir continuously 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 their crispness.
06 - While vegetables cook, combine soy sauce, brown sugar, and sesame oil in a small bowl. Stir until sugar completely dissolves.
07 - Return cooked beef to the skillet and pour sauce over the beef and vegetables. Stir to combine thoroughly.
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 and garnish with chopped green onions and sesame seeds.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is a breeze even on busy weeknights.
  • The sweet-salty sauce is so good you'll want to lick the spoon (I won't tell).
  • You can swap in whatever vegetables are wilting in your crisper drawer and it still tastes incredible.
  • Leftovers taste even better the next day when the noodles have soaked up all that flavor.
02 -
  • Always slice the flank steak against the grain, or you'll end up chewing each bite like bubble gum.
  • Don't overcrowd the skillet when you sear the beef, or it will steam instead of brown and you'll miss out on all that caramelized flavor.
  • If your noodles stick together, toss them with a tiny drizzle of oil after draining to keep them loose and ready to go.
03 -
  • Freeze your flank steak for 15 minutes before slicing, and you'll get paper-thin, even cuts that cook in seconds.
  • Use a wok if you have one, the high sides make tossing everything together so much easier without flinging noodles across the kitchen.
  • Taste a noodle strand before draining, because different brands cook at different rates and you want them just tender, not gummy.
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