Chapchae (Noodles with Beef And Mixed Vegetables)

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Chapchae is the most popular noodle dish in Korea. 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.
== Ingredients ==
* 1 teaspoon cornstarch
* 8 ounces eye of round steak, trimmed and thinly sliced
* 1 tablespoon low-sodium soy sauce
* 2 teaspoons sambal oelek or Thai chile paste
* 1 1/2 teaspoons minced peeled fresh ginger
* 1/2 teaspoons dark sesame oil
* 3 garlic cloves, minced
* Cooking spray
* 1 (3.75-ounce) package uncooked bean threads
* 1 teaspoon dark sesame oil
* 1 teaspoon vegetable oil
* 1/2 teaspoon crushed red pepper
* 5 garlic cloves, minced
* 3 cups sliced shiitake mushroom caps (about 6 ounces mushrooms) 
* 1 cup (2-inch) diagonally sliced green onions
* 1 cup (2-inch) julienne-cut carrot
* 1 (10-ounce) bag fresh spinach
* 1/3 cup low-sodium soy sauce
* 1 tablespoon brown sugar
* 1 tablespoon rice vinegar
* 1 tablespoon dark sesame oil
* 1 tablespoon sesame seeds, toasted
== Directions ==
# 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 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 medium-low heat 3 minutes or until thoroughly heated.
# Sprinkle with sesame seeds.
Yield: 4 servings (serving size: 1 3/4 cups)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Main Dishes
Category:Healthy Recipes
Category:Korean Recipes
Category:Korean Main Dishes
Category:Main Dish Meat Recipes
Category:Main Dish Recipes
Category:Cornstarch Recipes
Category:Beef Recipes
Category:Meat Recipes
Category:Beef round Recipes
Category:Beef steak Recipes
Category:Soy Sauce Recipes
Category:Sambal olek Recipes
Category:Ginger Recipes
Category:Sesame oil Recipes
Category:Oil Recipes
Category:Garlic Recipes
Category:Garlic cloves Recipes
Category:Cooking spray Recipes
Category:Bean thread Recipes
Category:Noodle Recipes
Category:Vegetable Oil Recipes
Category:Red Pepper Recipes
Category:Shiitake mushroom Recipes
Category:Mushroom Recipes
Category:Green onion Recipes
Category:Carrot Recipes
Category:Spinach Recipes
Category:Brown sugar Recipes
Category:Rice vinegar Recipes
Category:Vinegar Recipes
Category:Sesame seed Recipes