Directions
- 1Slice your steaks into cubes
- 2Season with salt, black pepper, garlic and onion powder, smoked paprika and olive oil. Mix till the colour changes
- 3Cook the steak bites on medium heat for 3-4 minutes each side till golden brown and crispy
- 4Lower the heat. Add more butter, minced garlic, drizzle of honey and parsley. Mix till well coated and juicy
- 5Set aside the beef
- 6Add 1.5 tbsp of minced garlic and cook for 2 minutes
- 7Add 70-80g Gochujang paste
- 8Add 300ml evaporated milk, 110g light cream cheese and 40g parmesan cheese. Stir till it melts
- 9Add 1/2 cup noodle water and let it thicken on low heat
- 10Add cooked noodles
- 11Serve with the juicy steak bites
Ingredients
- 1000 g Topside Beef Steaks
- 1 Salt
- 1 Black Pepper
- 1 Garlic Powder
- 1 Onion Powder
- 1 Smoked Paprika
- 1 Olive Oil
- 1 Light Butter
- 1 Minced Garlic
- 1 Honey
- 1 Fresh Parsley
- 1.5 Tbsp Minced Garlic
- 70 g Gochujang Paste
- 300 ml Evaporated Milk
- 110 g Light Cream Cheese
- 40 g Parmesan Cheese
- 0.5 cup Noodle Water
- 1 Cooked Noodles
Equipment
knifeglass baking dishfrying panwooden spoonwhiskmeasuring cup
Tips
- Mix until the colour of the steak changes
- Cook steak bites for 3-4 minutes each side till golden brown and crispy
- Add more butter, garlic, honey and parsley. Mix till well coated and juicy
- Cook garlic for 2 minutes
- Add Gochujang paste and cook for 1-2 minutes on low heat
- Stir until it melts
- Let it thicken on low heat
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