Courtesy of Joon Myung Kim, Kim’s Korean Foods

Preparation time: 25 minutes
Cooking time: 15 minutes
Yield: 4 full servings

- 1 1/2 Lbs, Beef flank steak
- 3 Tbsp, Peanut oil
- 1/2 Lb, Mushroom, Sliced
- 1/2 Cup, Soy sauce
- 2 Tbsp, Sesame oil
- 2 Tbsp, Sugar
- 12 Oz, Chinese wheat noodles (Udon may also be used)
- 4 Cloves, Garlic, Minced
- 4 Scallions, Thinly sliced
- 1-3 Small, Dried hot red chili peppers
- 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 peanut 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 peppers becomes aromatic
7. Add carrots, steak and mushrooms
8. Cook the meat for 2-3 minutes; do not overcook, as meat 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. Plate immediately, serve and ENJOY!