Preparation

1. In a medium bowl whisk together soy sauce, sherry, sesame oil, chili paste, garlic, ginger and brown sugar.
2. With a sharp knife, lightly score meat cutting across the grain on a diagonal. Give the meat a 1/4 turn and score again so that you end up with a diamond pattern. Turn meat over and score the other side. Place meat in a ziptop plastic bag.
3. Pour half of the marinade over the meat and allow to marinate in the refrigerator for at least 2 hours or up to overnight. Reserve remaining marinade to use as a sauce.
4. Preheat grill or broiler. Place broiler rack 4 inches below heating element. Lightly oil grate or broiler pan. Remove steak from marinade, draining off excess marinade. Discard used marinade. Cook meat for 6-8 minutes, turn over and cook an additional 4-5 minutes or until the internal temperature reaches 125 F on a meat thermometer for medium rare. Cut meat across the grain into thin slices.
5. To serve, divide noodles between 6 plates. Arrange sliced meat on top of the noodles and drizzle with warmed sauce. Garnish with scallions and sesame seeds and serve.
6. This recipe does not meet the 2018 MHealthy guidelines.