Ingredients

Ingredients

• 10 oz Thinly Sliced Beef
• 6 oz Soba Noodles
• 3 oz Radishes
• 1 Carrot
• 1 Cucumber
• 1 Scallion
• 1 Cilantro & Mint
• 2 tbsp Rice Vinegar
• 2 tbsp Yakiniku Sauce
• 1 tbsp Gochujang
• 2 tbsp Sesame Oil

Instructions

Instructions

1

Marinate the beef:

Fill a medium pot with water; add a pinch of salt and heat to boiling on high. Using your hands, separate the sliced beef; pat dry with paper towels. Transfer to a large bowl; season with salt and pepper and toss to coat. Add half the yakiniku sauce and toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.

2

Prepare the ingredients:

While the beef marinates, wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise, then thinly slice crosswise. Cut off and discard the ends of the radishes. Quarter the radishes lengthwise. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Peel the carrot and grate on the large side of a box grater. Roughly chop the cilantro leaves and stems. Pick the mint leaves off the stems; discard the stems.

3

Marinate the cucumber & radishes:

In a large bowl, combine the cucumber, radishes, and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4

Cook the noodles:

While the cucumber and radishes marinate, add the noodles to the pot of boiling water and cook 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water to prevent sticking. Return to the pot and add half the sesame oil. Toss to thoroughly coat.

5

Cook the beef:

While the cucumber and radishes continue to marinate, in a large pan (nonstick, if you have one), heat the remaining sesame oil on high until hot. Add the marinated beef in a single layer; cook, without stirring, 1 to 2 minutes, or until browned. Add the white bottom of the scallion and carrot. Cook, stirring constantly, 30 seconds to 1 minute, or the beef is just cooked through.

6

Finish the stir-fry & plate your dish:

To the pan, add the cooked noodles, remaining yakiniku sauce, remaining vinegar, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring vigorously, 30 seconds to 1 minute, or until thoroughly combined and the noodles are coated. Turn off the heat; stir in the cilantro. Season with salt and pepper. Divide the finished stir-fry and marinated cucumber and radishes (including any marinating liquid) between 2 dishes. Garnish the stir-fry with the green top of the scallion. Garnish the cucumber and radishes with the mint (tearing the leaves just before adding). Enjoy!