Chapchae (Noodles With Beef and Mixed Vegetables)

Ingredients

Beef

• 1 teaspoon cornstarch
• 8 ounces beef eye round, trimmed and thinly sliced
• 1 tablespoon low sodium soy sauce
• 1 1/2 teaspoons minced peeled fresh ginger
• 2 teaspoons sambal oelek or thai chili paste
• 1/2 teaspoon dark sesame oil
• 3 garlic cloves, minced
• cooking spray

Noodles

• 1 (3 3/4 ounce) package uncooked bean threads (cellophane noodles)

Vegetables

• 1 teaspoon dark sesame oil
• 1 teaspoon vegetable oil
• 1/2 teaspoon crushed red pepper flakes
• 5 garlic cloves, minced
• 3 cups sliced shiitake mushroom caps (about 6 ounces mushrooms)
• 0 diagonally sliced green onion
• 0 julienne-cut carrot
• 1 (10 ounce) bag fresh spinach

Remaining ingredients

• 1/3 cup low sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon dark sesame oil
• 1 tablespoon sesame seed, toasted

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.