Ingredients for Korean Beef Noodles Seoul Food
- Beef Flank Steak
- Peanut Oil
- Shiitake Mushrooms
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- Chinese Wheat Noodles
- 2 cloves minced garlic
- 2 scallions, chopped (separate white and green parts)
- Dried Hot Red Chili Pepper
- Carrots
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How to Make Korean Beef Noodles Seoul Food
- Slice 1 lb beef thinly across the grain into 3-inch long pieces.
- Bring beef to room temperature.
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, and 2 tablespoons brown sugar until sugar dissolves. Set aside.
- Cook 1 lb noodles in boiling salted water for 8-10 minutes, or until al dente. Drain and set aside.
- While noodles cook, heat 1 tablespoon oil in a large skillet or wok over medium heat. Add 8 oz sliced mushrooms and cook until softened, about 5 minutes. Remove mushrooms and set aside, reserving any liquid.
- Add 2 cloves minced garlic, 2 scallions (chopped white and green parts separated), and 1-2 Thai chilies (finely chopped, adjust to spice preference) to the skillet. Cook for 1 minute until fragrant.
- Add 1 cup shredded carrots to the skillet and cook for 2 minutes.
- Add the beef and mushrooms back to the skillet. Stir-fry for 2-3 minutes until beef is browned but still tender.
- Pour the soy sauce mixture over the beef and vegetables. Cook for another 2 minutes, allowing the sauce to thicken slightly.
- Add the cooked noodles to the skillet. Toss gently to combine everything thoroughly.
- Garnish with chopped scallions (green parts) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
40g
Fat
46g
Carbs
5g
