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Korean Noodles with Beef and Vegetables (Chap Chae)
From zen2
Ingredients
- 3 tbsp. canola oil
- 2 cups julienned carrots
- Kosher salt and freshly ground white pepper, to taste
- 2 cups thinly sliced onions
- 1 cup julienned red bell pepper
- 1 cup julienned button mushrooms
- 1 cup julienned filet mignon
- 1 clove garlic, minced
- 1⁄2 cup soy sauce
- 1⁄2 cup sugar
- 16 oz. dried Korean sweet potato noodles (called dangmyeon), soaked in boiling hot water until al dente
- 2 tbsp. toasted sesame oil
- 2 tbsp. thinly sliced scallions
- 1 tbsp. toasted sesame seeds
Instructions
- Heat 1 tbsp. oil in a 12" skillet over medium-high heat; add carrots.
- Season with salt and pepper; cook, stirring, until half-tender, about 3 minutes.
- Transfer to a large bowl; repeat with 1 tbsp. oil, onions, peppers, and mushrooms.
- Wipe skillet clean; heat remaining oil.
- Add steak and garlic; cook until browned, about 4 minutes.
- Add soy sauce and sugar; cook until sugar dissolves.
- Pour over vegetables in bowl, add noodles and sesame oil, and toss.
- Garnish with scallions and sesame seeds.