Korean Beef Noodles (Seoul Food) - cooking recipe

Ingredients

1 1/2 lbs beef flank steak
3 tablespoons peanut oil
1/2 lb shiitake mushrooms or 1/2 lb cremini mushroom, caps,sliced
1/2 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sugar
12 ounces Chinese wheat noodles (udon may also be used)
4 cloves garlic, minced
4 scallions, thinly sliced
1 -3 small dried hot red chili pepper
2 carrots, grated

Preparation

Slice beef thinly across the grain into pieces about 3-inches long (doing this while beef is partially frozen is best).
Bring beef to room temperature.
In a small bowl, mix together soy sauce, sesame oil, and sugar until sugar dissolves; set aside until needed.
Cook the noodles in boiling water about 8-10 minutes or until tender; drain.
While noodles are cooking, cook mushrooms in oil in a small skillet until softened, then remove and drain away the liquid that collects.
Add the garlic, scallions and hot peppers to the skillet and cook on high for about 1 minute or until pepper becomes aromatic.
Then add the carrot, steak and mushrooms.
Cook the meat for 2-3 minutes but try not to overcook (as this is usually served on the rare side).
Add the soy sauce mixture and cook about 2 minutes more.
Place noodles on a serving platter and top with beef mixture, and toss together until mixed.
Serve at once.