Korean Beef
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
57
Sourness
36
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Soy Sauce1 cup
Rice Vinegar2 tbsps
Brown Sugar (firmly packed)2 tsps
Red Pepper Flake (hot)Directions:
1
Combine the soy sauce, vinegar, scallions, sugar, ginger, sesame oil, and pepper flakes in a bowl
2
Whisk well to blend
3
Reserve 1/4 cup and set aside
4
Pour the rest into a plastic bag with a resealable closure
5
Add the skirt steak and seal
6
Marinate in the refrigerator, turning the bag often, for at least 4 hours or overnight
7
Fill a large deep saucepan to a depth of about 2 inches with vegetable oil
8
Heat over medium-high heat until a deep-fat thermometer reads 375 degrees F
9
(Alternatively, use an electric deep-fat fryer) Pull apart the clusters of noodles into clumps of about 10 strands each
10
Working in batches, fry the noodles, turning once, until they puff up and turn white, about 10 seconds
11
Use a slotted spoon or a spider (a slotted spoon designed like a spider's web used for deep-frying) to transfer to paper towels to drain
12
Remove the skirt steak from the marinade and pat dry with paper towels
13
(The drier the beef, the better it will sear
14
) Working in batches, heat half the oil in a large skillet over high heat until almost smoking
15
Season the meat with salt and pepper
16
Place in the skillet and reduce the heat to medium-high
17
Cook until seared on the outside and rare to medium-rare on the inside, 2 to 3 minutes per side
18
Transfer to a platter, cover loosely with foil, and let rest for 5 minutes
19
Repeat with the remaining oil and skirt steak
20
Cut into very thin slices, holding the knife at an angle and cutting against the grain
21
Toss with the reserved 1/4 cup sauce in a large bowl until well coated
22
Crumble the fried noodles and mound on individual serving plates
23
Top with equal portions of the beef and garnish with chopped scallions