This Korean recipe results in a sweet, smokey and deliciously juicy dish. The hero of course is the thinly sliced boneless rib eye steak, but the flavours of the organic beef bone broth really “wow” up the marinade, including cloves and ginger.
- 0.25 0.25 cup cup pear grated
- 1 1 clove clove garlic minced
- 3 3 tbsp tbsp soy sauce
- 2 2 tbsp tbsp gochugaru seasoning* *can be subbed with chili powder
- 1 1 tsp tsp red pepper flakes crushed
- 1 1 tbsp tbsp fresh ginger grated
- 1 1 tbsp tbsp brown sugar
- 1 1 tsp tsp salt
- 0.25 0.25 tsp tsp ground cloves
- 0.75 0.75 cup cup Pacific Foods® Organic Beef Broth (use remainder of carton to cook glass noodles)
- 2 2 pound pound boneless rib eye steak sliced paper thin
- 2 2 tbsp tbsp sesame oil
- 1 1 package package glass noodles cooked
- 2 2 tbsp tbsp vegetable oil
- garnish garnish scallion sliced thin
Combine the following ingredients: ground clove, grated pear, soy sauce, gochugaru, chili pepper flake, minced ginger, minced garlic, brown sugar salt, and Pacific Foods® Organic Beef Broth, and thinly sliced beef into a ziplock bag.
Marinate beef for a minimum of two hours or overnight. To slice the beef: pro tip = if you slightly freeze the beef or keep it very cold prior to slicing, this will prevent shredding the beef and create a more uniform slice. Slice the beef very thin about 1/4″ against the grain and place in marinade.
Follow instructions on noodle package, however, we recommend using Pacific Foods® Organic Beef Broth in lieu of water for additional flavour boost. To prevent clumping of cooked noodles, add the sesame oil and work it into the noodles.
Heat on high a large wok or skillet with thick walls for about 3 minutes, then add the vegetable oil to coat the sides, and heat for one additional minute until the pan and oil are very hot. Carefully, with long tongs, add the slices of beef (we recommend working in batches as the beef cooks very quicklto the sides of the pan and cook for 1 minute, then flip and cook the other side of the sliced beef for an additional 30 seconds and remove beef from pan to rest.
Remove serving vessel from oven, with hot pads, and add cooked noodles, top with cooked beef, and garnish (optional with sliced scallions).
Alternative plating option is to make lettuce wraps: washed baby romaine leaves, thinly sliced garlic, jalapeno slices rinsed in cold ice water, red pepper paste. Add noodles to lettuce wrap, add beef slices, and garnish how you desire!
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