Korean Beef

Author

Nuwave

Servings

4-6

Category

Beef

Ingredients

• 1⁄2c soy sauce
• 1⁄4c rice vinegar
• 3 scallions, finely chopped, plus additional chopped scallions (for garnish)
• 2T firmly packed brown sugar
• 1 piece of fresh ginger, 2in., finely chopped
• 1 1⁄2T toasted sesame oil
• 2t red pepper flakes
• 2 skirt steaks, 3⁄4lb. each
• Vegetable oil
• 1 1⁄2oz. cellophane noodles
• Kosher salt and black pepper, freshly ground, to taste

Directions

1. Combine the soy sauce, vinegar, scallions, brown sugar, ginger, sesame oil, and red pepper flakes in a bowl. Whisk well to blend the marinade.
2. Set aside 1⁄4c of marinade in a bowl. Pour the rest into a resealable plastic bag. Add the skirt steak to the bag and seal it. Place the bag in the refrigerator and marinate the steak for at least 4 hrs., up to overnight, turning the bag often.
3. Fill a large, deep saucepan with vegetable oil 2in. deep.
4. Heat it on Medium-High (375°F) until the oil reaches 375°F.
5. Pull apart the noodle clusters, forming clumps of about 10 strands each.
6. Working in batches, fry the noodles in the oil for about 5 seconds per side until they puff up and turn white.
7. Using a slotted spoon, transfer the cooked noodles to paper towels to drain.
8. Remove the skirt steak from the marinade and pat it dry with paper towels.
9. In a large sauté pan, heat 11⁄2T of sesame oil on High (425°F).
10. Season the meat with salt and pepper and add it to the pan.
11. Reduce the heat to Medium-High(375°F) and cook for 2–3 minutes per side.
12. Transfer the steak to a platter and cover loosely with foil. Let the steak rest for 5 min.
13. Cut the steak into thin slices, cutting against the grain. Toss the beef with the reserved marinade until the beef is well coated.
14. Crumble the fried noodles and divide them equally onto plates and top with sliced beef.
15. Garnish with chopped scallions.