We’re showcasing another amazing restaurant today in the kitchen in honor of Cleveland Restaurant Week going on now through March 16th! Bac Nguyen, Owner & Chef of Bac Asian Kitchen in Tremont is showcasing one of their yummy dishes for us today!

FOR MORE INFO: BacTremont.com

Cleveland Restaurant Week: Now- March 16th~ Get 3 Course meals for just $33!!

Spicy Beef Kim Chi Noodles

INGREDIENTS (SERVES 2)

  1. 8 cups loosely packed potato noodles, soaked in cold water and drained
  2. 4 cups spicy noodle sauce (the following yields 16 cups of sauce)
    1. Combine all of the following in a pot, bring to a boil:
      1. 1 cup tamarind juice
      2. 3/4 cup fish sauce
      3. 1/2 cup sriracha hot sauce
      4. 1/2 cup oyster sauce
      5. 1/4 cup granulated garlic
      6. 1/4 cup paprika
      7. 1/2 tbsp black pepper
      8. 3/4 cup sugar
      9. 2 tbsp salt
      10. 2 tbsp white distilled vinegar
      11. 2 tbsp lemongrass, sautéed lightly in oil
      12. 12 cups water
  3. 2 tbsp cooking oil
  4. 12 oz. beef flank, thinly sliced and marinated with salt, black pepper, oil and cornstarch
  5. 2 tsp minced garlic
  6. 1 cup snow peas
  7. 1 cup julienned red bell pepper
  8. 1 cup spicy kim chi
  9. 1/2 cup julienned yellow onion
  10. 1/4 cup scallions
  11. 1 tsp sesame oil
  12. 1 tbsp roasted sesame seeds

INSTRUCTIONS

  1. Prepare spicy noodle sauce ahead of time, set aside.
  2. Heat cooking oil in a large wok on high until it starts to smoke slightly.
  3. Add beef and minced garlic. Sautee on high for 1-2 minutes, stirring occasionally.
  4. Add spicy noodle sauce.
  5. Add snow peas, red bell pepper, spicy kim chi, and yellow onion. cooking on high for 2-3 minutes, stirring occasionally.
  6. Add potato noodles. Continue cooking on high for 3-5 minutes, stirring occasionally.
  7. Stir in sesame oil.
  8. Pour contents of wok onto 2 large dinner plates.
  9. Top each dish with roasted sesame seeds and scallions.