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Get a pan on medium heat first then melt down butter.
Cook steak bites for 3-4 mins each side till golden brown and charred.
Lower the heat, add more butter, garlic, drizzle of honey and parsley.
Mix for 1 min till each piece is well coated and juicy.
Cook/boil the noodles first as you’ll need noodle water for the creamy sauce.
Cook the minced garlic on low heat for 2 mins in the residue butter left from cooking the steak bites.
Add gochujang paste and mix it in for 1-2 mins.
Add all the milk and cream cheese, let it all melt, add noodle water.
To reheat, simply place in a pot or pan on low heat for 5 mins.
Add a little milk or water to the noodles to help liquify the sauce.