Begin by bringing a large pot of water to a boil. Once boiling, add the brown rice noodles and cook according to the package instructions until al dente. Drain the noodles and set them aside.
In a small bowl, whisk together the tamari or soy sauce, honey, rice vinegar, Gochujang, and toasted sesame oil until well combined.
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the sliced flank steak or chicken breast. Stir-fry for about 3-4 minutes, or until the meat is browned and cooked through.
Once the meat is cooked, add the chopped garlic, ginger, and sliced shallots to the skillet. Sauté for 1-2 minutes until fragrant. Then, toss in the mixed stir fry vegetables and cook for another 3-4 minutes, just until they start to soften but still retain their crunch.
Add the cooked noodles to the skillet and pour the prepared sauce over the top. Gently toss everything together to ensure the noodles and vegetables are well-coated in the sauce, allowing the flavors to meld for about 2 minutes.
Remove the skillet from heat. Serve the 20 Minute Korean Beef Sesame Noodles in bowls and garnish with toasted sesame seeds and fresh basil. Enjoy immediately!
