Gochujang Steak & Sesame Noodles

I had never heard of Gochujang until I tried this recipe. Since making this, I’ve seen it on Food Network, the show Top Chef, and it called for it in another recipe I made this week. This ingredient is in the Asian food section. I don’t always like buying ingredients that I‘m not sure I’ll use before it ruins, but it keeps for a long time in the refrigerator and you’ll want to make this recipe again. When this Gochujang Marinated Skirt Steak was cooking, the aroma from that smoky sear smelled savory and a bit spicy…but it ended up being the perfect amount of heat. I also demonstrated how to make a yummy Sesame Noodle side dish. If you’re trying to go for a lower carbohydrate option, you can make it with stir-fried vegetables, zoodles, cauliflower fried rice or some corn or lower carbohydrate tortillas.⠀

Ingredients

  • ½ cup gochujang
  • ½ cup olive oil
  • ½ cup seasoned rice vinegar
  • 1 ½ tbsp Kosher salt
  • 1 medium red onion, grated
  • 2 skirt steaks (about 2 – 2 ½ lbs)
  • Sesame Noodles
  • 1 lb (16 oz) uncooked pasta
  • ¼ cup low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp ground ginger
  • ½ tbsp chili garlic sauce
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ½ cup green onions, thinly sliced
    Optional toppings: sesame seeds, green onions
  • Recipe

    Whisk gochujang, oil, and vinegar in a bowl or measuring cup until blended. Add mixture to a large Ziploc bag and throw in the salt and onion. Add steak and seal the bag. Coat meat well and chill for at least 30 minutes and up to 12 hours. On high heat, spray a grill pan or large skillet with oil or non-stick spray. Remove the steak from bag and discard marinade. Grill meat, turning once or twice, until lightly charred on the outside and medium-rare in the thickest part, about 4-7 minutes per side (depends on thickness). Transfer to a cutting board and let rest 10 minutes before thinly slicing against the grain. Serve with rice, noodles, or warm tortillas. Cook pasta in salt water until al dente according to package instructions then drain. In a medium sauté pan, whisk together soy sauce, rice vinegar, sesame oil, ground ginger, chili garlic sauce, garlic powder, and black pepper. Toss the pasta with the sauce and garnish as desired. Serve warm or cold, sprinkled with your desired toppings. Recipe Sources: https://www.bonappetit.com/recipe/gochujang-marinated-skirt-steak/amp and https://www.gimmesomeoven.com/sesame-noodles/

    Approximate Nutrition Information for 4oz meat and 1 cup noodles: 570 calories, 24g fat, 50g carbs, 37g protein

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    I had never heard of Gochujang until I tried this recipe. Since making this, I’ve seen it on Food Network, the show Top Chef, and it called for it in another recipe I made this week. This ingredient is in the Asian food section. I don’t always like buying ingredients that I‘m not sure I’ll use before it ruins, but it keeps for a long time in the refrigerator and you’ll want to make this recipe again. When this Gochujang Marinated Skirt Steak was cooking, the aroma from that smoky sear smelled savory and a bit spicy…but it ended up being the perfect amount of heat. I also demonstrated how to make a yummy Sesame Noodle side dish. If you’re trying to go for a lower carbohydrate option, you can make it with stir-fried vegetables, zoodles, cauliflower fried rice or some corn or lower carbohydrate tortillas.⠀