Ease of Preparation: Medium
Yield: 4 servings
Cooking time: 35 minutes
Ingredients:
- 1 pound (454 g) flank steak, sliced
- 3 cloves garlic, minced
- 1-inch (2.5 cm) knob ginger, minced
- 2 teaspoons (10 ml) rice wine vinegar
- 1 teaspoon (5 ml) mirin
- 1 teaspoon (5 ml) toasted sesame oil
- 1 tablespoon (15 ml) soy sauce
- 2 teaspoons (10 ml) dark soy sauce
- 1 bunch green onions, sliced, whites and greens seperated
- 2 pounds (907 g) button or crimini mushrooms
- 3 cups (710 ml) kimchi
- 1 pound (454 g) elbow macaroni
- Salt
- 1x 12-ounce (360 ml) can evaporated milk
- 2 eggs
- 1 teaspoon (5 ml) hot sauce
- 1 teaspoon (5 ml) ground mustard
- 1 pound (454 g) extra-sharp cheddar, grated
- 8 ounces (227 g) American cheese, cubed
- 1 tablespoon (15 ml) cornstarch
- Vegetable oil, for sauté
- 4 ounces (113 g) butter
- 1 tablespoon (15 ml) chili bean sauce (Lee Kum Kee)
Method:
- In a bowl, combine the steak, garlic, ginger, vinegar, mirin, sesame oil, both soy sauces, and the whites of the onions. Toss to coat and set aside for 20 minutes.
- Meanwhile, slice the mushrooms and set aside. Tip the kimchi into a mesh strainer set over a bowl. Bring a pot of salted water to a boil over high heat.
- In a separate bowl, whisk together the evaporated milk, eggs, hot sauce, and ground mustard. Reserve.
- In a third bowl, combine the cheddar, American cheese, and cornstarch. Toss to combine and reserve.
- In a skillet over high heat, warm a film of vegetable oil. Once hot, add the mushrooms and cook until well browned, 8-10 minutes.
- Meanwhile, add the macaroni to the boiling water
- Add the steak and all the juices to the skillet and continue cooking, 2-3 minutes more.
- Add the kimchi to the skillet, toss to coat everything, and turn the heat off under the pan.
- Drain the pasta and return it to the pot. Place over low heat, add the butter and stir until melted. Add the evaporated milk mixture and the cheese mixture and cook, stirring constantly, until the cheese is completely melted and creamy.
- Stir in the steak and kimchi mixture and the chili bean sauce, season with salt and spoon into serving bowls.
- Garnish with the reserved green onions and serve immediately.
All recipes for Zack Kinda Cooks were developed and written by Chef Zachary Resnick