Bulgogi (Korean fried beef) with cellophane noodles

Bulgogi is a very flavorful and popular Korean dish made of beef strips marinated and cooked in a lovely sauce made of soy, ginger, garlic, onion, sesame oil, sugar and vinegar. It tastes divine and it's very easy to make, which probably explains the popularity.
It's usually served on a bed of simple white rice or cellophane noodles. Here we had it with the latter. 
Enjoy :)
This recipe is on its way to the Sweet Romania challenge of this month, hosted by Pasiune si Culoare. 

Last year: Home-made raclette bowls with wild mushrooms, lemon and capers. 
Two years ago: Spaghetti and tuna balls and Orange and poppy seed muffins.




Ingredients (serves 2):

• 250-300 g beef steak slices (minute steaks)
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 3-4 garlic cloves
• 1 shallot (or 1/2 of a small regular onion)
• 1/2 teaspoon ground ginger
• 2 tablespoons roasted sesame oil
• 1/2 teaspoon salt
• 1 and 1/2 teaspoon pepper
• 200 g cellophane noodles to serve

Cut the beef in thin strips.
In a bowl, mix the rest of the ingredients (garlic and shallot minced) except the noodles. Place the meat in them and let them marinate in the fridge for at least one hour. After that, pour the whole contents of the bowl in a frying pan and cook it.

Stir often and cook it until the beef is no longer raw (5 minutes). Meanwhile prepare the noodles. This is how they look uncooked. I think they're pretty :)

Place the noodles in boiling water for 5 minutes or according to package instructions.
After the beef is done, continue cooking the whole thing until the sauce is reduced, for another 5-7 minutes.

Drain the noodles and transfer them to serving plates.

When the sauce is reduced and thickened, divide the contents of the pan between serving plates, topping the noodles. It's done dig in! :)