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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

  1. Heat 1 tbsp. oil in a 12" skillet over medium-high heat; add carrots.
  2. Season with salt and pepper; cook, stirring, until half-tender, about 3 minutes.
  3. Transfer to a large bowl; repeat with 1 tbsp. oil, onions, peppers, and mushrooms.
  4. Wipe skillet clean; heat remaining oil.
  5. Add steak and garlic; cook until browned, about 4 minutes.
  6. Add soy sauce and sugar; cook until sugar dissolves.
  7. Pour over vegetables in bowl, add noodles and sesame oil, and toss.
  8. Garnish with scallions and sesame seeds.