FoFa says:
"I happen to be a fan of the Korean flavors, you mix it with pasta and what could be better.
Sometimes I use jalapeños instead of the dried red chilies, well, ok, most of the time.
I happen to like the udon noodles better, but have used egg noodles with good effect. Crystal or clear noodles don't work so well or would I imagine any thin noodle.
Regular old white button mushrooms work good also, but shiitake taste the best I think."
1 1/2 lbs beef flank steak
3 tablespoons peanut oil
1/2 lb shiitake mushroom or cremini mushroom, caps,sliced
1/2 cup soy sauce
2 tablespoons sesame oil
2 tablespoons sugar
12 ounces Chinese wheat noodles (udon may also be used)
4 cloves garlic, minced
4 scallions, thinly sliced
1-3 small dried hot red chili pepper
2 carrots, grated
1. Slice beef thinly across the grain into pieces about 3-inches long (doing this while beef is partially frozen is best).
2. Bring beef to room temperature.
3. In a small bowl, mix together soy sauce, sesame oil, and sugar until sugar dissolves; set aside until needed.
4. Cook the noodles in boiling water about 8-10 minutes or until tender; drain.
5. While noodles are cooking, cook mushrooms in oil in a small skillet until softened, then remove and drain away the liquid that collects.
6. Add the garlic, scallions and hot peppers to the skillet and cook on high for about 1 minute or until pepper becomes aromatic.
7. Then add the carrot, steak and mushrooms.
8. Cook the meat for 2-3 minutes but try not to overcook (as this is usually served on the rare side).
9. Add the soy sauce mixture and cook about 2 minutes more.
10. Place noodles on a serving platter and top with beef mixture, and toss together until mixed.
11. Serve at once.