Korean Beef Noodles (Seoul Food)

• 1 1/2 lbs beef flank steak
• 3 tablespoons peanut oil
• 1/2 lb shiitake mushrooms or 1/2 lb cremini mushroom, caps,sliced
• 1/2 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons sugar
• 12 ounces Chinese wheat noodles (udon may also be used)
• 4 cloves garlic, minced
• 4 scallions, thinly sliced
• 1 -3 small dried hot red chili pepper
• 2 carrots, grated

1. Slice beef thinly across the grain into pieces about 3-inches long (doing this while beef is partially frozen is best).
2. Bring beef to room temperature.
3. In a small bowl, mix together soy sauce, sesame oil, and sugar until sugar dissolves; set aside until needed.
4. Cook the noodles in boiling water about 8-10 minutes or until tender; drain.
5. While noodles are cooking, cook mushrooms in oil in a small skillet until softened, then remove and drain away the liquid that collects.
6. Add the garlic, scallions and hot peppers to the skillet and cook on high for about 1 minute or until pepper becomes aromatic.
7. Then add the carrot, steak and mushrooms.
8. Cook the meat for 2-3 minutes but try not to overcook (as this is usually served on the rare side).
9. Add the soy sauce mixture and cook about 2 minutes more.
10. Place noodles on a serving platter and top with beef mixture, and toss together until mixed.
11. Serve at once.

peanut oil, shiitake mushrooms, soy sauce, sesame oil, sugar, chinese wheat noodles, garlic, scallions, red chili pepper, carrots

Taken from www.food.com/recipe/korean-beef-noodles-seoul-food-82466 (may not work)