Chapchae is the most popular noodle dish in Korea and features cellophane noodles stir-fried in sesame oil with beef and vegetables. This version weighs in at less than 400 calories per serving and just over 10 grams of fat.
1 teaspoon cornstarch
8 ounces eye of round steak, trimmed and thinly sliced
To prepare beef, sprinkle cornstarch over beef; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
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.
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.
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 5 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.
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.
Adding a little cornstarch helps the marinade adhere to the beef mixture so that a little beef goes a long way. To make this easier to stir together and serve, snip the noodles after they've softened.
This has a rich, spicy flavor. I pretty much followed the recipe except for one fairly significant change -- substituting shrimp for the beef (we don't do much red meat in our house). I'm sure beef stands up to the rich flavorful sauce better than shrimp did. We enjoyed it, but I'm not sure if I'll make it again.
This recipe was very tasty. I don't have a lot of experience with Korean food so I can't vouch for it's authenticity, but very good. I omitted the spinach just because I forgot to buy it, and I used sliced baby bella mushrooms because my store was out of shitakes. I will make again and use shitakes for their unique flavor next time. I served this as a one-dish meal since it included carbs, protein and veggies.
I made this using venison steak and it was unbelievable!! I also added about a cup of julienned red peppers and another cup of chopped asparagus. There was quite a bit of prep time with chopping all the veggies, but it was well worth it. I will definitely be making this again.
Very good recipe! A Korean friend of mine taught me how to make this dish several years ago, but I had since forgotten. This version seemed to have a few more ingredients than I remembered hers having, but it was still pretty easy to make, provided that you can find all of the ingredients. I only made 1 substitution. I'm not a mushroom fan, so I substituted red bell pepper instead (I do remember this being an ingredient in my friend's recipe & it makes it more colorful). It worked out well & we will definitely be making this again!
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