Chap Chee (Korean Mixed Vegetables with Beef and Vermicelli Noodles)

Hans Wressnigg Recipes Leave a Comment

Chap Chee (Korean Mixed Vegetables with Beef and Vermicelli Noodles)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

This recipe and others can be found in the following article:

 Oodles and Oodles of Asian Noodles

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus 



Ingredients



  • 3/4 pound flank or sirloin steak, trimmed and thinly sliced against the grain in strips 2-inches wide

  • 1/4 cup dried wood ear mushrooms

  • 4 ounces vermicelli noodles

  • 3 tablespoons vegetable oil

  • 4 cloves garlic, sliced

  • 1 tablespoon grated ginger

  • 4 green onions, finely chopped including some of the greens

  • 4 Thai chiles, stems removed, minced or substitute serrano or jalapeño chiles

  • 1 small carrot, julienne cut in 3-inch long pieces

  • 1 small red bell pepper, julienne cut in 3-inch long pieces

  • 1 1/2 cups chopped fresh spinach

  • 1/2 cup straw mushrooms

  • 1/2 cup bean sprouts

  • Garnish: Chopped fresh cilantro

  • Toasted sesame seeds

     

    Kimchi

    Sauce:

    • 1/4 cup soy sauce

    • 2 tablespoons sugar

    • 1 tablespoon sesame seed oil

    • 1/2 teaspoon freshly ground black pepper

    Marinade:

    • 1 tablespoon soy sauce

    • 1 tablespoon sugar

    • 1 green onion, chopped

    • 1 teaspoon minced garlic

    • 1 teaspoon sesame seed oil

     



  • Instructions


    Combine all the ingredients for the marinade in a bowl and add the beef. Toss to coat and marinate at room temperature for 30 minutes.

    Place the wood ears in a bowl and cover with warm water. Allow the mushrooms to steep for 30 minutes to soften. Drain the mushrooms and discard the water.

    Cook the noodles according to the directions on the package, drain and keep warm.

    Combine all the sauce ingredients in a bowl and stir to mix.

    Heat a wok or heavy skillet over medium-high heat, add the oil and when hot, add the meat and quickly stir-fry until browned, about 2 minutes. Remove and keep warm.

    Add the garlic and ginger to the wok and stir-fry until fragrant. Add the onions and chiles and stir-fry for an additional 2 minutes. Next add the carrots, bell peppers, and spinach and stir-fry for 2 more minutes.

    Stir the sauce into the wok and add the noodles. Continue to stir-fry until the noodles absorb the sauce. Return the beef and cook until all ingredients are hot.

    To serve, place the Chap Chee on a large serving platter, garnish with the cilantro and sesame seeds and serve with the kimchi on the side.

    Servings
    4 to 6
    Servings
    4 to 6
    Chap Chee (Korean Mixed Vegetables with Beef and Vermicelli Noodles)
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe

    This recipe and others can be found in the following article:

     Oodles and Oodles of Asian Noodles

    by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus 



    Ingredients



  • 3/4 pound flank or sirloin steak, trimmed and thinly sliced against the grain in strips 2-inches wide

  • 1/4 cup dried wood ear mushrooms

  • 4 ounces vermicelli noodles

  • 3 tablespoons vegetable oil

  • 4 cloves garlic, sliced

  • 1 tablespoon grated ginger

  • 4 green onions, finely chopped including some of the greens

  • 4 Thai chiles, stems removed, minced or substitute serrano or jalapeño chiles

  • 1 small carrot, julienne cut in 3-inch long pieces

  • 1 small red bell pepper, julienne cut in 3-inch long pieces

  • 1 1/2 cups chopped fresh spinach

  • 1/2 cup straw mushrooms

  • 1/2 cup bean sprouts

  • Garnish: Chopped fresh cilantro

  • Toasted sesame seeds

     

    Kimchi

    Sauce:

    • 1/4 cup soy sauce

    • 2 tablespoons sugar

    • 1 tablespoon sesame seed oil

    • 1/2 teaspoon freshly ground black pepper

    Marinade:

    • 1 tablespoon soy sauce

    • 1 tablespoon sugar

    • 1 green onion, chopped

    • 1 teaspoon minced garlic

    • 1 teaspoon sesame seed oil

     



  • Instructions


    Combine all the ingredients for the marinade in a bowl and add the beef. Toss to coat and marinate at room temperature for 30 minutes.

    Place the wood ears in a bowl and cover with warm water. Allow the mushrooms to steep for 30 minutes to soften. Drain the mushrooms and discard the water.

    Cook the noodles according to the directions on the package, drain and keep warm.

    Combine all the sauce ingredients in a bowl and stir to mix.

    Heat a wok or heavy skillet over medium-high heat, add the oil and when hot, add the meat and quickly stir-fry until browned, about 2 minutes. Remove and keep warm.

    Add the garlic and ginger to the wok and stir-fry until fragrant. Add the onions and chiles and stir-fry for an additional 2 minutes. Next add the carrots, bell peppers, and spinach and stir-fry for 2 more minutes.

    Stir the sauce into the wok and add the noodles. Continue to stir-fry until the noodles absorb the sauce. Return the beef and cook until all ingredients are hot.

    To serve, place the Chap Chee on a large serving platter, garnish with the cilantro and sesame seeds and serve with the kimchi on the side.

    Servings
    4 to 6
    Servings
    4 to 6
    Share this Recipe