Korean Spicy Noodles

A spicy stir fry with beef and veggies!

I love a good stir fry and this one has marinated beef with veggies and noodles! I think I typically do stir frys with broccoli and rice. I was unable to get my hands on the Korean sweet potato starch noodles but I definitely would love to for future makings of this recipe! The original also had mushrooms which I omit, so be sure to toss some of those in with the onions and carrots if you like them!

What you need:
For the Marinade & Sauce:

• 1/3 cup soy sauce
• 3 Tbsp. brown sugar
• 2 Tbsp. rice wine (not vinegar)
• 2 Tbsp. Gochujang
• 1/2 tsp. black pepper
• 3 minced garlic cloves
• 1 Tbsp. freshly grated ginger
• 1 Tbsp. cornstarch
  

For the Stir Fry:

• 1 1/2 tsp. beef bouillon
• Toasted sesame oil
• Vegetable oil
• 1 lb. flank steak, cut into 2" length pieces
• 8 oz. Korean sweet potato starch noodles (dangmyeon) or linguini noodles (broken into 2-inch pieces)
  
• 1 yellow onion, thinly sliced then cut into 1-inch pieces
• 1 cup matchstick carrots
• 1 red bell pepper, sliced into strips
• 2 cups baby spinach
• 3 green onions, chopped
• 1 Tbsp. sesame seeds
  

Directions:

1. Whisk together marinade ingredients. Add 1/4 cup into a zipper bag and whisk in 1 Tbsp. sesame oil. Add beef and massage to coat. Marinate for 30 minutes at room temperature.
2. To the remaining marinade/sauce ingredients, add 1 1/2 tsp. beef bouillon. Cover and refrigerate until ready to use.
3. Cook noodles al dente. If using dangmyeon, rinse in cold water and snip with kitchen shears into smaller pieces.
4. Heat 1 1/2 tsp. vegetable oil in a large nonstick skillet over high heat until hot and sizzling.
5. Add half the beef and cook without stirring for 1 minute. Flip and cook for an additional 1 to 2 minutes. Transfer to a plate and repeat with remaining beef.
6. Wipe skillet out and add 2 tsp. sesame oil over medium-high heat. Add onions and carrots. Saute for 3 minutes.
7. Add bell pepper and saute for another 2 minutes until crisp tender.
8. Add cooked noodles, cooked beef, and reserved sauce. Cook, stirring constantly until sauce has thickened slightly.
9. Add spinach and cook for a minute while stirring until it begins to wilt.
10. Taste and add additional gochuchang for more heat, if desired.
11. Serve topped with green onions and sesame seeds.

Recipe from Carlsbad Cravings