Key technique (this matters)

NutritionSortLoading...
Loading...

Slice across the grain

Very thin (⅛ inch or thinner)

If it’s fighting you, pop it in the freezer 20–30 minutes first

Select allAdd

This keeps it tender and lets it crisp.

Ingredients

Beef

SortLoading...
Loading...

1 lb London broil, thinly sliced

1 tsp cornstarch (light dusting only)

1 tbsp neutral oil

Select allAdd

Sweet-Spicy Sauce

SortLoading...
Loading...

2 tbsp soy sauce or tamari

1½ tbsp brown sugar

1 tbsp honey or maple syrup

1–2 tsp chili crisp

½–1 tsp gochugaru or crushed red pepper

1 tsp rice vinegar

½ tsp sesame oil

Select allAdd

Finish

SortLoading...
Loading...

1 tsp grated garlic

½ tsp grated ginger (optional but great)

Sliced scallions

Sesame seeds

Select allAdd

Method

1. Prep the beef

SortLoading...
Loading...

Toss sliced beef with cornstarch until just coated (don’t overdo it).

This gives crisp edges and protects tenderness.

Select allAdd

1. Hard sear for crispiness

SortLoading...
Loading...

Heat a wide skillet or cast iron over high heat.

Add oil.

Lay beef in a single layer (work in batches).

Sear undisturbed 45–60 seconds, flip, another 30–45 seconds.

Remove to a plate. Repeat.

Select allAdd

You should see browned, slightly crunchy edges.

1. Glaze it

SortLoading...
Loading...

Lower heat to medium.

Add garlic and ginger to pan; stir 15 seconds.

Add all sauce ingredients.

Let bubble 20–30 seconds until syrupy.

Add beef back and toss just to coat.

Select allAdd

1. Finish

SortLoading...
Loading...

Kill heat immediately.

Top with scallions and sesame seeds.

Select allAdd

Pro Tips for Noodle Soup

SortLoading...
Loading...

Keep beef separate until serving.

Spoon beef on top at the last second.

Ladle broth around, not over, the beef.

Select allAdd

Flavor Tweaks (Very Momofuku)

SortLoading...
Loading...

Add ½ tsp white miso to the sauce for depth

Add ½ tsp sugar + ½ tsp soy if broth is very light

Add chili oil instead of chili crisp for cleaner

Select allAdd