Ingredients

The following ingredients have 4 Servings
  • ¾ cup brown sugar
  • ¾ cup soy sauce (Tamari for gluten-free)
  • ¼ cup mirin
  • ¼ cup water
  • 1 tbsp rice wine vinegar
  • 1 ½ tbsp chili paste
  • ½ tbsp sesame oil
  • ½ tsp ground black pepper
  • ½ tbsp fresh ginger (grated)
  • 3 cloves garlic (crushed)
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 lb flank steak (sliced)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp corn starch
  • 1 tbsp brown sugar
  • 2 tbsp sesame oil
  • 4 green onions (sliced into 1 inch sections)
  • 1 tsp sesame seeds

Instruction

  • In a large saucepan combine the first 10 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
  • In a small bowl, combine the cornstarch and water.
  • Add this mixture to the boiling sauce.
  • Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
  • Turn the heat off and set the sauce aside.
  • Slice the steak into thin strips, then sprinkle with salt, pepper, cornstarch and brown sugar.
  • Toss to coat well.
  • Add the sesame oil to a large skillet over medium-high heat, then add the beef and cook for 2-3 minutes.
  • Add the sauce, then cook for an additional 2-3 minutes.
  • Add the green onions during the last minute of cooking.
  • While the beef is cooking, prepare the rice noodles according to package directions, generally 2-3 minutes in boiling water will do the trick.
  • Add the noodles to a bowl and top with the Korean BBQ sauce and beef.
  • Sprinkle with sesame seeds and serve.