30-minute stir fried korean beef and toasted sesame noodles.

INGREDIENTS
SAUCE :

STIR FRY :

1 (8 ounce) box of brown rice noodles (Cellophane Korean Sweet Potato Noodles or any of your favorite noodles can be used)
2 tablespoons sesame seed oil
2 large carrots chopped into matchsticks
1 red and orange bell pepper sliced thin
8 ounces mushrooms sliced
1 pound flank steak steak sliced into bite size strips
2 green onions chopped
1/4 cup sesame seeds a mix of white and black
1 small bunch fresh cilantro chopped

INSTRUCTIONS
SAUCE

In a glass measuring cup or bowl whisk together the soy sauce, brown sugar, Gochujang, rice vinegar, ginger, garlic, and sesame oil.

STIR FRY

Cook your noodles according to package directions, leaving them with just a little bite.
Make sure to prep all your ingredients prior to cooking.
Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, once hot add in the carrots, red pepper, orange pepper and mushrooms to the wok (if needed stir fry the veggies in 2 batches). Stir fry the veggies until just tender and bright. Add a few tablespoons of the stir fry sauce and cook, stirring occasionally until the sauce has coated the veggies. Carefully spoon the veggies out of the wok and onto a plate.
Add another tablespoon of oil to the wok, to get the wok hot again. Add the steak and let it get a nice caramelization on one side, then toss and let it caramelize another 2 minutes. Add in a few tablespoons of the sauce and cook until the sauce coats the steak. Add the green onions and sesame seeds. Toss with the steak and cook another minute. Add back the veggies and the cooked noodles. Add the remainder of the stir fry sauce and toss everything together. Cook 2-3 minutes or until the sauce has thickened slightly and coats the noodles. Remove from the heat and stir in the cilantro.
Divide among bowls and serve with more toasted sesame seeds and cilantro if desired.

Recipes Source: Click Here