Creamy Honey Garlic Steak Noodles

Ingredients:

Honey Garlic Steak Bites:
– 1000g / 35oz Beef Topside Steaks cut into cubed
– 1.5 Tsp Salt
– 2 Tsp Black Pepper
– 1.5 Tsp Garlic Powder
– 1.5 Tsp Onion Powder
– 1.5 Tsp Smoked Paprika
– 3 Tsp Olive Oil
– 40g / 1.4oz Light Butter (for cooking + once cooked)
– 25g or 1 Tbsp Minced Garlic
– 35g Honey
– Good Handful Chopped Parsley
Creamy Gochujang Noodles:
– 300g / 10.6oz Dry/Uncooked Weight Medium Egg Noodles (Brand: Waitrose)
– 30g or 1.5 Tbsp Minced Garlic
– 80g / 2.8oz Gochujang Paste (Use more or less depending on your spice tolerance)
– 300ml / 1.2 Cups Milk or Evaporated Milk
– 110g / 3.8oz Light Cream Cheese
– 40g / 1.4oz Grated Parmesan Cheese
– 125ml or 1/2 CupNoodle/Pasta Water (From the noodles you boil)
– Garnish Green Onion, Sesame Seeds, Parmesan Cheese

Directions:

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. Then lower the heat, add more butter, garlic, drizzle of honey and parsley. Mix for 1mins 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