Spicy Korean Beef Noodles

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb flank steak
  • 2
    tablespoons oil
  • 4
    tablespoons gochujang (Korean chile paste found in the Asian section of most grocery stores- see note)
  • 2
    tablespoons thinly sliced green onions
  • 2
    tablespoons soy sauce
  • 2
    tablespoons rice vinegar
  • 4
    teaspoons minced garlic
  • 1
    teaspoon ground ginger
  • 1
    tablespoon sesame oil
  • 4
    teaspoons sugar
  • 2
    (3 ounce) packages beef ramen noodles, including seasoning
  • 2
    cups water
  • 12
    white onion, thinly sliced
  • 12
    cup 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 are 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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