Korean Beef and Noodle Stir-Fry

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

1. 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).
2. 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

1. Heat a wok over medium-high heat and add the peanut oil. Add the steak and stir-fry until browned, 4 minutes.
2. Add the scallions and bell pepper and stir-fry 2 minutes. Add the broccoli and stir-fry 3 minutes, or until crisp-tender.
3. 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