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Korean Beef (Chap Chae) with Bean Thread Noodles.

 
Type of Dish: Main
Serves:
4
Prep Time:
15 min
Marinating Time:
2-4 hours
Cooking Time:
15 min
Primary Ingredient:
Best Suited for: Winter barbie

This is no shrinking violet. Big flavours is what you get here-in buckets. And once the marinating is out of the way, it cooks in no time in your wok or on the flat grill of your barbie..

Goes Well With

Ingredients

  • 500
    g
    Beef-Rump, Sirloin or Topside
    fat removed, thinly sliced
  • 1
    tsp
    Cornflour
  • 1
    tsp
    Sesame Oil
  • 1
    tbsp
    Chilli Sauce
  • 2
    clove(s)
    Garlic
    minced
  • 1
    tbsp
    Grated Ginger
  • 1
    tbsp
    Light Soy Sauce
  • 100
    g
    Bean Thread Noodles
  • 2
    tbsp
    Neutral Oil
  • 2
    clove(s)
    Garlic
    minced
  • 1
    Birds Eye Chilli
    seeds removed, very finely sliced
  • 6
    Button Mushrooms
    halved or quartered
  • 1/2
    Carrot(s)
    cut into very thin diagonal slices
  • 1
    small
    Onion(s)
    sliced
  • 2
    Bok Choy
    quartered
  • 3
    tbsp
    Light Soy Sauce
  • 1
    tbsp
    Rice Vinegar
  • 1
    tbsp
    Sugar
  • 1
    tsp
    Sesame Oil

Directions

  • 1 Marinate the beef in the cornflour, sesame oil, chilli sauce, garlic, ginger and soy for 2-4 hours, covered in the fridge.
  • 2 Soak the noodles in very hot water until soft (about one minute) then rinse under cold water, and drain.
  • 3 Heat one tablespoon of oil on the flat grill of your barbecue or in a wok and sear the meat quickly. Remove the meat and reserve in a bowl.
  • 4 Add the remaining oil to a wok or large frying pan and add the vegetables, cooking for one minute.
  • 5 Add the noodles and cook for one minute more before adding the beef, soy, sugar, vinegar and sesame oil.

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