Korean Beef BBQ (Cupbop copycat)

My sister-in-law made this delicious dish for New Year's Eve.

Korean Beef Bulgogi Rice and Noodle Bowl
1 1/2-2 lbs. flank steak
1/3 cup soy sauce
1/2 cup brown sugar, firmly packed
2 T. sesame seeds
3 T. sesame oil
3 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1/2 tsp. ground ginger
2 tsp. oyster sauce
1/2 cup sliced green onion
1 1 lb. package rice noodles
1 cup rice
1 T olive oil
2 cups shredded cabbage (you can buy it shredded as Cole slaw mix)
Shredded carrot, opt.

Cut flank steak into thin strips against the grain   Slice it as thin as you can (or have the butcher do it) and put the strips in a mixing bowl.
In another bowl, combine the soy sauce, brown sugar, sesame seeds, sesame oil, garlic, pepper flakes, ginger, and oyster sauce.
Pour over the meat until well coated and marinate for at least an hour in the fridge.
While the meat marinates, make the sauces and cook the rice.

Korean Barbecue Sauce
1/2 cup barbecue sauce
2 tsp. rice vinegar
2 tsp. soy sauce
2 tsp. oyster sauce
1 tsp. sesame oil
1 tsp ground ginger

Mix all together and store in fridge until ready to use.

Siracha Mayonaise
1/2 cup mayonaise
2-4 T siracha sauce
Mix together.

Cook the rice noodles according to package instructions.
In a heavy skillet over med high heat, saute the cabbage in the olive oil until the cabbage is soft.  It will take about 15 minutes. Set aside.

Put the meat and the marinade in the skillet and cook on high until cooked.  About 5 minutes.
Serve with the noodles, rice and cabbage and top with the meat and drizzle with the sauces.