The Korean red pepper paste
called gochujang makes a great meat rub all by itself. Add a little soy sauce,
sherry, sugar, and ginger, and you’ve got a sauce to bring rich, savory, spicy
flavor to the entire stir-fry dish.
Gochujang is sold in Korean
or general Asian markets. It’s worth finding.
Serves 4
Ingredients
- 3/4 lb flank steak, trimmed
and cut into thin 1-inch pieces
- 2 tbsp plus 1/3 cup gochujang
- 2 tbsp soy sauce
- 1 tbsp dry sherry
- 2 tsp sugar
- 2 tsp finely chopped peeled
ginger
- 1 tbsp peanut oil
- 4 scallions, cut into 1-inch
pieces
- 1/2 cup thinly sliced red
bell pepper
- 2-1/2 cups small broccoli
florets
- 6 oz rice noodle sticks,
cooked according to package directions, drained
- toasted sesame seeds, for
serving
|
Prepared Beef |
Preparation
- Place the steak slices in a
bowl and rub with 2 tablespoons gochujang, coating the pieces as thoroughly as
possible. Cover and refrigerate at least 2 hours (or overnight).
- Combine the remaining 1/3 cup
gochujang, soy sauce, sherry, sugar, and ginger in a bowl. (It should be about
the consistency of thick tomato sauce. Thin with a little water, as needed.) Set
aside.
|
Gochujang-Marinated Beef |
|
Gochujang and Stir-Fry Sauce |
- Heat a wok over medium-high
heat and add the peanut oil. Add the steak and stir-fry until browned, 4
minutes.
- Add the scallions and bell
pepper and stir-fry 2 minutes. Add the broccoli and stir-fry 3 minutes, or
until crisp-tender.
- Add the reserved gochujang mixture
to the wok and stir-fry 1 minute.
|
Beef Beginning to Cook |
|
Scallion and Bell Pepper Added |
|
Broccoli Added |
|
Sauce Added |
Divide the noodles among 4 shallow bowls and
divide the beef mixture on top. Sprinkle with sesame seeds and serve.
|
Korean Beef and Noodle Stir-Fry |
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