Flank steak in gochujang sauce with rice noodle salad
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 435, total fat 14 G., saturated fats 5 G., proteins 33 G., carbohydrates 43 G., fiber 5 G., cholesterol 77 mg, sodium 2049 mg, sugar 7 G.
Calories 435, total fat 14 G., saturated fats 5 G., proteins 33 G., carbohydrates 43 G., fiber 5 G., cholesterol 77 mg, sodium 2049 mg, sugar 7 G.
A spicy sauce made with Korean gochujang paste infuses affordable flank steak with rich flavor. Brush it over the meat, marinate for a few minutes, and then grill until crispy and savory. Serve with pickled shallots and a rice noodle salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g of stir-fry rice noodles
- 0.5 tbsp. rice vinegar
- 1 teaspoon of honey
- 1 shallot, thinly sliced
- 1 flank steak weighing 450 g.
- 3/4 cup Korean gochujang sauce, plus extra for serving
- 2 green onions, thinly sliced
- 1 medium carrot, grated
- 1 tsp. sesame oil
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Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Cook the rice noodles according to package directions. Drain, rinse under cold water, and set aside.
- Meanwhile, combine the vinegar, honey, and a large pinch of salt in a small microwave-safe bowl. Add the shallots and toss to coat. Microwave for 1 minute. Let cool, then drain, setting aside 1/4 cup of the water.
- Position the oven rack 12-15 cm from the heating element and preheat the oven to grill mode. Line a baking sheet with foil.
- Place the steak on the prepared baking sheet and sprinkle with salt and black pepper. Rub the steak with 1/4 cup of Korean gochujang sauce and let it marinate at room temperature for 15 minutes.
- Grill the steak (without turning) until it's browned and firm, with a slight spring back when pressed in the thickest part, 6-8 minutes for medium-rare. Let it rest for 5 minutes.
- In a medium bowl, combine the rice noodles with the green onions, carrots, sesame oil, and reserved onion liquid. Season with salt and pepper to taste.
- Slice the steak thinly across the grain. Top with pickled shallots and serve with rice noodle salad and the remaining gochujang sauce.
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