Recipe: Korean Beef Noodles (stir-fry with carrots and mushrooms)

KOREAN BEEF NOODLES

"I'll never forget stepping out of the airplane in Seoul and smelling garlic in the air. If garlic is the national ingredient of Korea, chiles and sesame oil come in second and third. I wanted a dish that highlights all three elements and shows off the Korean flair for the rich and savory. Stir-frying the garlic with beef and meaty mushrooms and serving it over thick, chewy noodles results in a deeply satisfying all-in-one meal. It is very quick-cooking, so have everything ready to go at once. Serve this with a green salad."

1 1/2 pounds flank steak
3 tablespoons canola oil
1/2 pound portobello or shiitake mushroom caps, sliced
1/2 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sugar
12 ounces Chinese wheat noodles or udon
4 large garlic cloves, minced
4 scallions, thinly sliced
1 dried red chile, broken in half
2 carrots, grated

Slice the flank steak diagonally against the grain into thin, 3-inch long pieces. Set aside at room temperature.

Bring a large pot of water to a boil. Meanwhile, heat the oil over medium heat in a chef's or saute pan and saute the mushrooms until soft and juicy, about 5 minutes. Remove from the pan with a slotted spoon, leaving any oil and juice.

Combine the soy sauce, sesame oil, and sugar in a small bowl and stir to dissolve the sugar. Put the noodles into the boiling water. When the water comes back to a boil, turn the heat under the chef's pan to high; when hot, add the garlic, half of the scallions, and the chile. Stir-fry for a minute. Add the carrot, steak, and mushrooms. Stir-fry the meat for 2 to 3 minutes. Don't overcook it - it should be rare. Add thee sauce and cook for 2 more minutes.

Cook the noodles until tender, 8 to 10 minutes, drain, and transfer to a serving bowl. Top with the beef mixture and garnish with the remaining scallions.

Makes 4 servings
Source: Everyday Asian by Marnie Henricksson