Stir Fried Beef with Korean Rice Stick Noodles

Yield: ~ 12 portions

Ingredient Amount

Marinade NOTE: Divide marinade in half – use ½ to marinate beef before cooking, the other half added into stir fry to finish.

Sesame seeds, toasted, ground to powder 2 Tbsp.

Garlic, minced 2 Tbsp.

Ginger, minced 6 Tbsp.

Scallions, sliced 10 Scallions

Soy sauce, light 1 Cup

Korean Red Pepper Paste (gochjang) 2 Tbsp.

Korean Soy Bean paste (doenjang) 1 Tbsp.

Sake 1 Cup

Vegetable oil 3 Tbsp.

Sugar 2 Tbsp.

Korean red pepper powder 2 Tbsp.

Beef

Beef short ribs, bones removed, trimmed 3 lb.

Slice raw meat into thin pieces, against the grain, then slice into thin strips.

(it is important to have a demo by chef before fabricating meat)

Rice Cake Noodles:

Korean Rice Cake (Topokki) , thawed if frozen 2# package

Drop into large amount of boiling water and cook until tender – about 8-10 minutes. Remove, roll onto lined sheet pan with a small amount of oil, allow to cool, hold at room temperature for service.

Vegetables For Stir Fry:

Scallion, cut into long thin bias 20 scallions

Garlic, slivered 6 cloves

Napa cabbage, washed and trimmed, cut 1 #

into rough 1” pieces

Shiso leaf, torn or rough chopped 20 leaves

Garnish:

Scallions, slivered very long, 20 each.

fine julienne

Sesame Seeds, lightly toasted 1 teaspoon per portion

Mise en Place

1. Combine all the marinade ingredients, divide marinade into two equal portions. Coat thin beef pieces evenly with ½ of marinade, reserve the other ½ for stir frying. Marinate beef while preparing other ingredients

2. Prepare Rice Cake Noodles as instructed, drain well, oil, and hold.

At Service

1. Heat vegetable oil in wok until VERY hot, add a small amount of vegetable oil, scatter marinated beef across hot wok using all available surface area to sear beef. Stir fry quickly until beef is deeply colored and slightly crisp. Remove beef from wok to a small holding pan.

2. Wipe excess oil from wok- replace with fresh vegetable oil, heat wok until again very hot. This time, sear rice Stick Noodles until they are lightly seared on some sides and edges, stirring and moving continuously.

3. Add slivered garlic and scallions, toss briefly until aromatic

4. Add Napa cabbage and torn shiso leaf to wok and continue to stir and toss until all are combined – be careful not to overcook or wilt cabbage too much.

5. Add previously seared beef and its juices to hot wok. Toss to combine with other ingredients and heat through – about 30 seconds. Finish with garnishing scallions before removing form wok.

6. Remove mixture from wok to a warm ½ hotel pan.

7. Sprinkle each portion with toasted sesame seeds when plating.