Black Garlic Beef Noodle Bowl

Cut beef into 1-inch cubes and pat dry with paper towels. Mince garlic and ginger. Prepare vegetables: julienne cucumber, thinly slice red cabbage, and slice green onion.

In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, minced ginger, and vegetable broth. Set aside.

Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water; set aside.

Heat corn oil in a large skillet over medium-high heat. Working in batches, sear beef cubes until browned on all sides, about 6–8 minutes total. Transfer to a plate.

In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in the sauce mixture and bring to a simmer. Return the beef to the pan and toss to coat; simmer for 2–3 minutes.

Divide cooked noodles between two bowls. Top each with seared beef and sauce, then arrange cucumber, red cabbage, and additional raw vegetables around the bowl.

Sprinkle sesame seeds and green onion over each bowl. Serve immediately.