Beef Hibachi Noodles

Boil noodles in a pot of salted water according to the package directions. When done drain them and set aside.

Cut the beef into small thin strips.

In a medium sized bowl whisk together the soy sauce, ginger powder, garlic powder, cornstarch, and brown sugar. Add the beef to the soy sauce mixture and toss to coat. Let it marinate for a minimum of five minutes up to a maximum 30 minutes.

Chop scallions into small rounds. Mince the garlic. Shred the carrots.

Heat 1/3 of the butter and the sesame oil in a large skillet over high heat. Once hot, add the beef into the skillet but leave the marinade in the bowl. Leave beef to brown on high heat, do not stir. When one side is browned, flip beef and let it finish cooking on that side. Add the carrots, scallions, garlic, remaining butter and noodles to the pan. Stir until combined then pour in the marinade. Let the noodles absorb the marinade and start to brown in the pan. Remove from heat and top with more scallions. Boom! Hibachi!