BEEF - Chapchae (Noodles with Beef and Mixed Vegetables)
Monica Chen
Chapchae is the most popular noodle dish is Korea.
ingredients
Beef- 1 teaspoon cornstarch
- 8 oz eye of round steak, trimmed and thinly sliced
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons minced peeled fresh ginger
- 2 teaspoons sambal oelek (Thai chile paste)
- 1/2 teaspoon dark sesame oil
- 3 garlic cloves, minced
- Cooking spray
- 1 (3.75oz)package uncooked bean threads (cellophane noodles)
- 1 teaspoon dark sesame oil
- 1 teaspoon vegetable oil
- 1/2 teaspoon crushed red pepper
- 5 garlic cloves, minced
- 3 cups sliced shiitake mushroom caps (about 6 ounces mushrooms)
- 1 cup (2-inch) diagonally sliced green onions
- 1 cup (2-inch) julienne-cut carrot
- 1 (10-ounce) bag fresh spinach
- 1/3 cup low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon sesame seeds, toasted
directions
- 1
1. To prepare beef, sprinkle cornstarch over beef; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
- 2
2. Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove mixture from pan. Cover and keep warm.
- 3
3. To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
- 4
4. To prepare vegetables, wipe skillet or wok clean with paper towels. Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat. Add red pepper and minced garlic cloves; stir-fry 30 seconds. Add mushrooms, onions, and carrot; stir-fry 3 minutes. Add half of spinach; stir-fry 2 minutes or until spinach wilts. Add remaining spinach; stir-fry 2 minutes or until spinach wilts.
- 5
5. Reduce heat to medium-low. Add beef mixture and noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated. Sprinkle with sesame seeds and serve.
Source: Monica Chen
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