- 1 10 oz New Zealand grass-fed ribeye, sliced into strips (Tip: Look for the Taste Pure Nature Logo)
- 1 small carrot, julienned
- 1 small onion, julienned
- 1 scallion, cut into 2-inch pieces
- 8 mushrooms, thinly sliced
- 1 egg yolk, lightly beaten
- 1 6 oz package sweet potato starch noodles, prepared per package instructions
- Vegetable oil
- Kosher salt
- Black pepper
For the Sauce:
- 3/4 cup soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons garlic, minced
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons brown sugar (optional)
- Sesame seeds
- 2 chili peppers, sliced
- Sesame oil
- 1. Heat vegetable oil in a large cast-iron skillet until hot. Saute carrots, onions, scallions and mushrooms until onions are translucent. Season with a pinch of salt. Remove vegetables from the pan and set aside.
- 2. In the same pan, fry the beaten egg yolk. Once cooked, slice the egg into thin strips and set aside.
- 3. Make the sauce by mixing all sauce ingredients together in a bowl. Pour half of the sauce over the ribeye strips.
- 4. Heat vegetable oil in a large cast-iron skillet until hot. Add the ribeye strips and cook until it reaches your desired level of doneness (2-3 minutes, internal temperature of 125° F for medium rare).
- 5. While the ribeye cooks, combine vegetables, egg and cooked noodles in a mixing bowl and pour the remaining sauce over all ingredients. Mix thoroughly.
To Assemble & Serve:
- 6. Plate the noodle and vegetable mixture with beef strips on top and garnish with sliced chili pepper and sesame seeds, if desired. Finish with a drizzle with sesame oil.