Spicy Korean Beef Noodles
Super simple, made with ramen noodles! I forgot how good they are!
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INGREDIENTS
Nutrition- 1lb flank steak
- 2tablespoons oil
- 4tablespoons gochujang (Korean chile paste found in the Asian section of most grocery stores- see note)
- 2tablespoons thinly sliced green onions
- 2tablespoons soy sauce
- 2tablespoons rice vinegar
- 4teaspoons minced garlic
- 1teaspoon ground ginger
- 1tablespoon sesame oil
- 4teaspoons sugar
- 2(3 ounce) packages beef ramen noodles, including seasoning 1/2 cups water
- 1 1⁄2cups water
- 1⁄2white onion, thinly sliced
- 1⁄2cup sliced mushrooms
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DIRECTIONS
- In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mixture into a large ziplock bag. Add steak to bag, seal, and chill for 30 minutes or up to overnight. Cover remaining sauce and chill until ready to use.
- Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5-8 minutes on each side until well-browned on the outside. Transfer steak to a large cutting board and allow to rest while you move on to the next step.
- Add onions, mushrooms, ramen noodles, ramen seasoning, and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5-7 minutes until noodles tender and cooked through.
- Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few minutes just until steak is hot throughout, garnish with green onions if desired and serve immediately.
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