Korean Beef

You probably already have most of the ingredients for this recipe's marinade in the house. If you can just manage to find yourself a skirt[ steak, you will really be in business. You may have loved skirt steak and not even known it when it was served to you at a restaurant and called fajitas. Now it's becoming much more readily available to the home cook. Skirt steak is long and thing and has great beef flavor. It is perfect for grilling or a quick sear in the pan. Tough but flavorful (like flank steak and hanger steak), skirt steak should never be cooked beyond medium-rare. Let it rest for a few minutes before you carve it, then slice it very thin and at an angle. If you don't find skirt steak at your supermarket, ask the butcher to get it for you. (You'll be surprised at how much power you can wield as a consumer.) Cellophane noodles, also called bean thread noodles, are made from the starch of mung beans. When they are soaked, they become soft, much like cooked pasta, and when quickly fried, as they are here, they puff up into crispy white strands. They absorb the flavors of the foods they are served with. Here they provide a dramatic-looking backdrop to the beef. If you can't find them, serve the beef on plain rice or on the boiled noodles of your choice.]

Total Time:
12 hr 45 min
Prep:
20 min
Inactive:
12 hr
Cook:
25 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
Directions

Combine the soy sauce, vinegar, scallions, sugar, ginger, sesame oil, and pepper flakes in a bowl. Whisk well to blend. Reserve 1/4 cup and set aside. Pour the rest into a plastic bag with a resealable closure. Add the skirt steak and seal. Marinate in the refrigerator, turning the bag often, for at least 4 hours or overnight.

Fill a large deep saucepan to a depth of about 2 inches with vegetable oil. Heat over medium-high heat until a deep-fat thermometer reads 375 degrees F. (Alternatively, use an electric deep-fat fryer) Pull apart the clusters of noodles into clumps of about 10 strands each. Working in batches, fry the noodles, turning once, until they puff up and turn white, about 10 seconds. Use a slotted spoon or a spider (a slotted spoon designed like a spider's web used for deep-frying) to transfer to paper towels to drain.

Remove the skirt steak from the marinade and pat dry with paper towels. (The drier the beef, the better it will sear.) Working in batches, heat half the oil in a large skillet over high heat until almost smoking. Season the meat with salt and pepper. Place in the skillet and reduce the heat to medium-high. Cook until seared on the outside and rare to medium-rare on the inside, 2 to 3 minutes per side. Transfer to a platter, cover loosely with foil, and let rest for 5 minutes. Repeat with the remaining oil and skirt steak. Cut into very thin slices, holding the knife at an angle and cutting against the grain. Toss with the reserved 1/4 cup sauce in a large bowl until well coated.

Crumble the fried noodles and mound on individual serving plates. Top with equal portions of the beef and garnish with chopped scallions.


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4.6 25
Family favorite! Great for a make ahead meal, mix marinade in the morning before kids go to school & the flavors are perfect for dinner at 6PM. item not reviewed by moderator and published
We used marinade and grilled flank. Didn't do any if the rest. It is INCREDIBLE! You don't want to stop eating. item not reviewed by moderator and published
I thought this was really tasty! I used less crushed red pepper, as I had a smaller skirt steak, but I will increase to the suggested amount next time. I will also increase the amount of ginger, as both my boyfriend and I love it. This had a great slow heat, not over powering at all. I skipped the noodles, and served an vinegar based cabbage slaw with it. Delicious! item not reviewed by moderator and published
Delicious! If you like the flavors of Korean food, you'll love this. I forgot to save some marinade aside, so I just boiled it while I was cooking the steak. The sauce was a little spicy for my kids, but it was flavorful enough from the marinade for them to eat without it. Totally easy prep and great flavor! item not reviewed by moderator and published
My first time ever using skirt steak and we LOVED it! item not reviewed by moderator and published
Excellent dish and easy to prepare. I substituted using top round steak, thinly cut. The meat works well on a bed of lettuce and mixed with udon noodles which retain more of the sauce. Highly recommend this dish. item not reviewed by moderator and published
THIS IS A TRUE WINNER. I'VE MADE THIS OVER AND OVER AGAIN AND EACH TIME IT GETS RAVE REVIEWS. MAKE NO CHANGES - IT'S FOOL-PROOF. item not reviewed by moderator and published
This is such an easy dish for a tough piece of meat but the flavor is fantastic. Has a tang to it that turns to a light spicy burn. Great over white rice. item not reviewed by moderator and published
This was not as tasty as the recipe I created myself after tasting BBQ at a Korean restaurant in Virginia, and getting the inside scope from the waiter. It lacks real flavor one would get from a Korean dish. item not reviewed by moderator and published
I was expecting this to be a lot better based on other reviews. It was edible but it's not anything that I would ever make again, and it certainly does not come close to what you'd eat in a Korean restaurant. item not reviewed by moderator and published

Not what you're looking for? Try:

Korean Beef Noodles

Recipe courtesy of Food Network Kitchen