Step 1

1 Prepare the ingredients & make the sauce: Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, sesame oil, vinegar, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Step 2

2 Cook the beef: Pat the beef dry with paper towels; place in a bowl and season with salt and pepper. Add the cornstarch. Stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of beef sizzles immediately when added, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Step 3

3 Cook the vegetables: Add the sliced peppers and white bottoms of the scallions to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly softened. Add the snow peas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

Step 4

4 Finish & serve your dish: Using your hands, carefully separate the noodles. Add the noodles, cooked beef, and sauce to the pan of cooked vegetables. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and noodles garnished with the sliced green tops of the scallions. Enjoy!

Step 5

1 Prepare the ingredients & make the sauce: Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, sesame oil, vinegar, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Step 6

2 Cook the beef: Pat the beef dry with paper towels; place in a bowl and season with salt and pepper. Add the cornstarch. Stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of beef sizzles immediately when added, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Step 7

3 Cook the vegetables: Add the sliced peppers and white bottoms of the scallions to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly softened. Add the snow peas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat.

Step 8

4 Finish & serve your dish: Using your hands, carefully separate the noodles. Add the noodles, cooked beef, and sauce to the pan of cooked vegetables. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished beef and noodles garnished with the sliced green tops of the scallions. Enjoy!