- 1pound flank steakcut across the grain into thin slices then cut into 2” length pieces
- sesame oil
- 8oz. Korean sweet potato starch noodles (dangmyeon)see notes
- 1 yellow onionthinly sliced, then cut into 1” lengths
- 3.5oz. shiitake mushroomssliced
- 1cup carrots, cut into matchsticksfrom about 3 medium carrots
- 1 red bell peppersliced
- 2cups baby spinachabout 2 oz.
- 1/3cup low sodium soy sauce
- 3tablespoons brown sugar
- 2tablespoons rice wine (NOT VINEGAR)may substitute dry sherry (see notes)
- 2tablespoons Gochujang or more if desired*
- 1/2teaspoon pepper
- 3 garlic clovesminced
- 1tablespoon freshly ground ginger(may substitute 1 teaspoon ground)
- 1tablespoon cornstarch
- 1 1/2teaspoons beef bouillon
- 3 green onionschopped
- 1tablespoon sesame seed
Whisk together marinade/sauce ingredients in a medium bowl (not beef bouillon). Add 1/4 cup marinade to a freezer bag/glass dish then whisk in 1 tablespoon sesame oil. Add beef and massage in marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours (longer the better). To the remaining reserved Sauce, whisk in 1 1/2 teaspoons beef bouillon. Cover Sauce and refrigerate until ready to use.
Cook the noodles according to package directions just until al dente, taking care not to overcook. Rinse noodles several times in cold water. Snip noodles with kitchen shears into manageable lengths.
Heat 1 ½ teaspoons sesame oil in a large nonstick skillet over high heat until hot and sizzling. Add half of the beef to the skillet in a single layer, cook without stirring for 1 minute, then flip beef over and sear just until browned, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat with remaining beef.
Wipe out pan. To the now empty pan, heat 2 teaspoons sesame oil over medium high heat. Add the onions, mushrooms, and carrots and sauté for 3 minutes. Add the bell peppers and stir-fry until crisp tender, about 2 additional minutes.
Add the noodles, beef and reserved sauce and cook while stirring until noodles are warmed through and sauce has thickened slightly. Add spinach and cook and stir one minute, or just until spinach begins to wilt.
Taste and add additional gochuchang if desired for more heat. Garnish with green onions and sesame seeds.