A satisfying traditional Korean beef and noodle dish with plenty of vegetables and a few minor alterations that keep things fresh and interesting.
Prep Time35 minutesmins
Cook Time20 minutesmins
Marinating2 hourshrs
Total Time55 minutesmins
Course: Dinner
Cuisine: Korean
Keyword: Cozy, Noodles, Plate Lunch
Servings: 7People
Author: Angie
Ingredients
1lbsBeef Flap MeatSliced thin against the grain
Marinade
4clovesGarlicSmashed
1KiwiPeeled and smooshed
1/2TbpsDark Brown Sugar
1tspBlack Pepper
8ozApple Juice
1/2tspSesame Oil
1/2CupShoyu
Vegetable Mix
1/2lbsSweet Potato Noodles
3CarrotsJulienned and peeled
6ClovesGarlicChopped
1Sweet Onion
1BunchSpinach
4Green Onions2 inch sections
Sauce
1/2CupShoyu
3tspLight Brown Sugar
1tspWhite Sugar
1TbspChopped Garlic
1/4tspSesame Oil
1/2tspBlack Pepper
1/2tspRice Vinegar
Topping
1TbspRoasted Sesame Seeds
Instructions
Marinate Meat
Prick steak all over with a fork and then slice against the grain into thin strips. Place inside a ziplock (or bowl if you're of the anti-ziplock persuasion).
Combine all marinade ingredients in the bag. Jostle to distribute and remove all air from the bag. If using kiwi, do not marinate for longer than two hours or you may risk your meat breaking down into a strange meat-mush situation. Marinate at your own risk!
Let marinate for two hours (or overnight if you're omitting the kiwi).
Vegetable Prep
Chop carrots. We like to julienne (ish) ours which can be time consuming, but helps to maintain a good crunch. Chop onions into half rings. Mince garlic. Cut Green onions into 1 1/2" to 2" long sections.
Wash spinach and pull off brittle ends. Alternatively, you can save time by using pre-washed baby spinach, we just prefer the mature variety because it seems to maintain its integrity through the leftovers stage.
Cooking
Put water onto boil. Salt moderately. Drop noodles into boiling water. Cook for 6 minutes.
Place whole leaves of spinach into boiling water with noodles. Once wilted and bright green (about 40 seconds) drain and toss with 1-2 tsp of sesame oil to prevent sticking.
Heat small amount of peanut oil in non-stick pan. Fry beef on medium-high heat, being careful to not add too much of its marinade to the pan. Otherwise you'll end up boiling your beef instead of searing it which results in an unappealing gray situation that may lead you to not be excited about bringing it with you to any festivities.
Once beef is mostly cooked through, transfer into noodle pot to hang out.
On medium heat, add another small amount of peanut oil to pan. Add half of the vegetable mix garlic and all of the carrots. Add 1/4 of your sauce.
Saute for 2-3 minutes.
Add sweet onion slices and saute for another 2-3 minutes. Test for the doneness of your carrots. We prefer them to stay quite crunchy.
Add the rest of your garlic and all your green onions. Stir to ensure garlic and green onions are heated.
Transfer the entire contents of your vegetable pan to the pot with noodles and beef.
Add remaining sauce, stir to combine.
At this point we like to turn the heat on low under the pot to let everything steam together for a few minutes since the noodles and beef will have lost some of their warmth, but it's not an entirely necessary step.