Chapchae Noodles With Beef And Mixed Vegetables

From cookinglight. chapchae is a korean noodle dish. i think you can substitute the steak with other meats or seafood--it's mostly to add a little meaty flavor. * i use the sweet potato noodles for more authenticity in place of the bean thread noodles (i boil them for 5 minutes then rinse with cold water thoroughly). it takes a while to make this but it's really authentic and flavorful.

Steps

To prepare beef , sprinkle cornstarch over beef.

Toss to combine.

Add 1 tablespoon soy sauce and next 4 ingredients.

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 mixt.

Ingredients

cornstarch, beef eye round, low sodium soy sauce, fresh ginger, sambal oelek, dark sesame oil, garlic cloves, cooking spray, bean threads, vegetable oil, crushed red pepper flakes, shiitake mushroom caps, green onion, carrot, fresh spinach, brown sugar, rice vinegar, sesame seeds