KOREAN STYLE BEEF WITH NOODLES AND PEANUT SAUCE

This amazing recipe was submitted by dad chef, Sean Tetlow! The Korean style beef is so flavorful and pairs wonderfully with sweet, soy glass noodles, charred bok choy, and a spicy peanut sauce that’ll knock your socks off!

INGREDIENTS

Korean Style Beef
1 lb flank steak, thinly sliced on the bias 
2 tbsp tamari 
½ cup cornstarch, divided 
3 tbsp peanut oil 
Thinly sliced green onion, for garnish 
Sesame seeds, for garnish 

Glass Noodles 
8 oz package sweet potato vermicelli 
½ cup boiling water 
½ cup soy sauce 
¼ cup brown sugar 
3 tbsp vegetable oil 

Baby Bok Choy 
6 heads baby bok choy, halved 
Sea salt
3 tbsp peanut oil 

Spicy Peanut Sauce 
½ cup unsweetened peanut butter (I used crunchy) 
2 tbsp soy sauce 
1 tbsp rice vinegar 
2 tbsp brown sugar 
2 tsp Sriracha 
3 cloves garlic, minced 
1 tbsp ginger, grated 
2-4 tbsp water 

Tools
Cutting board 
Knife 
Large skillet 
Wok 
Mixing bowls
Saucepan 

DIRECTIONS:

1. Add the sliced flank steak to a large Ziploc bag and pour in the soy sauce, sesame oil, and cornstarch. Massage everything into the beef then marinate in the refrigerator for 2-4 hours. 
2. To make the peanut sauce, add all ingredients except for the water to a saucepan over medium heat. 
3. Heat, stirring constantly, until it just begins to simmer. Remove from heat. The sauce will thicken as it cools. Add 2-4 tbsp of water, until desired consistency is reached. Set aside. 
4. To prep the noodles, place them in a large bowl and cover with hot tap water. Soak for 10 minutes. 
5. In a separate bowl, whisk together the boiling water, soy sauce, and brown sugar. Drain the noodles and add to this mixture. Allow to soak for an additional 3 minutes. 
6. Heat the vegetable oil in a large skillet over medium heat. Add the noodle mixture and cook, stirring constantly, until hot. Remove from heat and keep warm until ready to serve. 
7. For the bok choy, heat the peanut oil in a large skillet over medium-high heat. Place the bok choy, cut side down, and season with sea salt. Allow to char slightly. 
8. While the bok choy is charring, heat 3 tbsp peanut oil in a wok over medium-high heat. 
9. Toss the marinated beef with the remaining cornstarch and place in a single layer in the wok (you may need to work in batches). Cook the beef until no longer pink then remove with a slotted spoon and drain on a wire rack. 
10. To serve, divide the noodles into serving bowls, add a few heads of the charred bok choy, several slices of beef, and drizzle with the spicy peanut sauce. Garnish with green onion and sesame seeds. Enjoy!

Recipe shared by one of our Dads - Sean Tetlow


Sean tells me: "I've always had an interest in cooking. As a child I helped a lot in the kitchen. Growing up, I started experimenting with different flavor combinations and food/cuisines I've never tried. During the height of Covid, I met my now wife. She loves to bake and create desserts. (I love more of the savory side). She challenged me to a "cook off" and we've been together ever since. Now, cooking is our hobby, preparing dishes for our family and friends."