700g rib-eye steak, sliced
1/3 cup soy sauce
3 tbls white sugar
1 tbls sesame oil
3 cloves garlic, minced
1/2 yellow onion, halved and sliced into moon shaped slivers
2 spring onion, sliced finely
2 tbls sesame seeds, toasted
1/4 tsp red pepper flakes
2 pinches black pepper
1/4 tsp ginger, finely minced (optional)
1 bundle Hakubaku Organic Udon noodles
1 or 2 packets Seitan (vegerarian option)
Korean Beef Stirfry
1. Whisk all the ingredients together in a medium bowl except beef/ seitan, noodles and onions.
2. When most of the sugar has dissolved, add beef/seitan and onion slices to the bowl and massage the marinade with your hands into each slice of beef/seitan. Cover and refrigerate for 1 hour.
3. To pan fry, place a few slices of beef/seitan in single layers and completely flat on a hot oiled frying pan and fry each side until cooked through (cooked until crispy is optional according to taste).
4. Add the rest of the marinade that was in the bowl, followed by the pre- cooked noodles. Stir fry until the noodles have absorbed the marinade.