Spicy Crispy Beef Noodles

Beef

1. 01

   Slice beef as thin as possible. Pat dry, season with salt and pepper, toss in cornstarch until evenly coated.
   
2. 02

   Heat oil in a large skillet over the highest heat possible until smoking. Add beef in a single layer, working in batches if needed. Sear 60-90 seconds without touching until the edges crisp and caramelize. Toss once, cook 30 more seconds. Remove and set aside. The beef should have crispy, slightly charred edges.
   

Sauce

1. 03

   Reduce heat to medium. Add a touch more oil if needed. Add garlic and ginger, cook 20 seconds. Add doubanjiang and let it fry in the oil 30 seconds to bloom the paste and deepen the color to a rich brick red. Add soy sauce, oyster sauce, brown sugar, and stock. Stir and bring to a simmer.
   

Noodles

1. 04

   Add udon directly to the sauce. Toss lightly and let the noodles loosen. Udon noodles are fragile before they heat through so be gentle. Let them absorb the sauce 2 to 3 minutes until thick and clingy, then add red peppers and cook for another 1 to 2 minutes. The sauce should be dark, glossy, and coating every noodle.
   
2. 05

   Return beef to the pan and toss quickly to coat. Plate noodles in a wide bowl. Pile extra beef on top. Finish with a chili oil drizzle, scallions, and sesame seeds.