Korean Beef Bucatini
- 1.5 pounds of fresh spinach Bucatini (or regular Bucatini)
- 1./2 cup soy sauce
- 10 tbsp sesame oil
- 2 cloves garlic, minced
- 1/2 cup brown sugar
- 2 tbsp apple cider vinegar
- 12 oz. skirt steak, sliced 1/4 in. thick against the grain
- 2 onions, cut into 1/4 in. wedges
- Kosher salt
- 1 lb sliced shiitake mushrooms
- 2 cups shredded carrots
- 1 lb baby spinach
How to Make It
- Bring 6 quarts of salted water to a rolling boil. Boil bucatini for 4 minutes, using tongs to stir the pasta for 45 seconds (this will prevent it from sticking together). Reserve 1/3 cup of pasta water.
- Combine the soy sauce, 1/4 cup of the sesame oil, garlic, brown sugar, and vinegar in a bowl.
- Put the beef in another bowl and toss it with about a quarter of the soy sauce mixture.
- Heat 2 tsp. of the sesame oil in a large nonstick skillet over high heat. Add the beef, onion, and 1 tsp of salt and stir fry for two minutes or until just cooked through; transfer to a bowl.
- Rinse and wipe out the skillet; return to the heat and add two more tsp. of sesame oil. Once the skillet is hot, add the shiitake mushrooms and sliced carrots and stir fry for three minutes.
- Ad the cooked bucatini and another quarter of soy sauce mixture. Stir fry for one minute; add the 1/3 cup of pasta water and finish cooking the bucatini until chewy-tender.
- Wipe out the skillet again and return to heat; add the remaining sesame oil. Heat up the pan and add the spinach and remaining soy sauce mixture; cook for about one minute and add to the rest of the ingredients. Finish and serve!
Serving Size: 8