Korean Beef Noodles (Seoul Food)

These noodles are so deeply satisfying, that they must be considered soul food. The thick noodles with the savory beef and mushrooms makes such a hearty meal, there is almost no room for tea.

• Ready In: 46 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs beef flank steak
• 3  tablespoons  peanut oil
• 1⁄2 lb shiitake mushrooms or 1⁄2 lb cremini mushroom, caps,sliced
• 1⁄2 cup soy sauce
• 2  tablespoons  sesame oil
• 2  tablespoons sugar
• 12  ounces  Chinese wheat noodles (udon may also be used)
• 4  cloves garlic, minced
• 4  scallions, thinly sliced
• 1 -3  small  dried hot red chili pepper
• 2  carrots, grated

Directions

1. Slice beef thinly across the grain into pieces about 3-inches long (doing this while beef is partially frozen is best).
2. Bring beef to room temperature.
3. In a small bowl, mix together soy sauce, sesame oil, and sugar until sugar dissolves; set aside until needed.
4. Cook the noodles in boiling water about 8-10 minutes or until tender; drain.
5. While noodles are cooking, cook mushrooms in oil in a small skillet until softened, then remove and drain away the liquid that collects.
6. Add the garlic, scallions and hot peppers to the skillet and cook on high for about 1 minute or until pepper becomes aromatic.
7. Then add the carrot, steak and mushrooms.
8. Cook the meat for 2-3 minutes but try not to overcook (as this is usually served on the rare side).
9. Add the soy sauce mixture and cook about 2 minutes more.
10. Place noodles on a serving platter and top with beef mixture, and toss together until mixed.
11. Serve at once.