Pan-fried Beef Shoulder and Instant Korean Fried Noodles

Name: Pan-fried Beef Shoulder and Instant Korean Fried Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 package Fried noodles; 1 piece (imported thick-cut beef shoulder) steak; 1 teaspoon sea salt; a little Black pepper; a little butter; a little Basil leaves

by PAPAdinner

5.0 (1)

Favorite

2

Difficulty

Easy

Time

15m

Serving

2

Korean food, Feng Mo, is all over Asia, but I don’t make my own Jjajang if I eat it alone. I use the "Qingjingyuan" Jjajangbread to make it quickly;
Then fry a piece of imported thick-cut beef shoulder, Jin Xing said, "perfect"!

Ingredients

1 package Fried Noodles
1 piece (imported thick-cut beef shoulder) Steak
1 teaspoon Sea Salt
a little Black Pepper
a little Butter

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a little Basil Leaves

Pan-fried Beef Shoulder and Instant Korean Fried Noodles

1. This is the fried bean paste bread I use, it's pretty good

2. My friend is a wholesaler. The Meidi beef purchased from him, 3cm thick sliced by himself, and some ingredients

Sprinkle some sea salt evenly on both sides of the steak, defrost by the way for 5 minutes

3. Wait for the water to boil, add the ramen and cook for 5 minutes, stirring occasionally with chopsticks to avoid the ramen sticking together

4. Prepare a bowl of cold boiling water (I used filtered pure water), and put the cooked ramen in it to cool

5. Continue to boil the water, put the fried sauce packet in it and cook for 3 minutes

6. Use a beautiful bowl to hold the cooled noodles, and put the ingredients of the fried noodles on the noodles in a concave shape

7. Put 50g olive oil, shake the pan to fill the pan with oil, then put in the steak, and fry on both sides over high heat. Fry each side for about 1 and a half minutes, so that the gravy of the steak is locked inside.