Spicy Korean Beef Noodles (cremedelacrumb)

1 lb flank steak
2 T oil
4 T gochujang (Korean chile paste found in the Asian section of most grocery stores, see note)
2 T thinly sliced green onions
2 T soy sauce
2 T rice vinegar
4 t minced garlic
1 t ground ginger
3 t sesame oil
4 t sugar
2 pkgs beef ramen, including seasoning & 1 1/2 c water
1/2 white onion, thinly sliced
1/2 c sliced mushrooms

In a small bowl whisk together gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar. Pour half of mix into a large ziplock bag. Add steak to bag, seal, and chill for 30 min or up to overnight. Cover remaining sauce and chill until ready to use. Drizzle oil into a large pan or skillet and bring to medium-high heat. Use tongs to transfer steak from bag to pan (keep marinade in the bag) and cook for 5 – 8 min on each side until well browned on the outside. Transfer steak to a large cutting board and allow to rest. Add onions, mushrooms, ramen noodles, ramen seasoning and beef marinade from the bag to the pan. Pour water over the top and bring to a simmer. Allow to cook for 5 – 7 min until noodles are tender and cooked through. Thinly slice steak across the grain. Add steak strips and reserved sauce to the pan and stir everything to combine. Cook for a few min just until steak is hot throughout, garnish with green onions if desired and serve immediately. Serves 4. Note: Gochujang sauce can be found in most grocery stores in the Asian section. If you don’t care to buy it because you’re worried about being able to use it all up you can make a substitute by mashing together 1 T crushed red pepper flakes, 2 t soy sauce, and 1/4 t sugar to form a paste. It won’t taste the exact same as the gochujang sauce but it will give the sauce some of that sweet heat flavor.

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