Chap Chae Beef Stir Fry

Chap Chae Beef Stir Fry


128 people made this

About this recipe: A Korean style noodle dish made with meat and vegetables.


Serves: 4 

  • 3 tablespoons (45ml) soya sauce
  • 1 tablespoon (5ml) sesame oil
  • 4 shallots, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon sesame seeds
  • 1 teaspoon caster sugar
  • 1/4 teaspoon black pepper
  • 150g beef sirloin steak, thinly sliced
  • 2 tablespoons (30ml) vegetable oil
  • 1 medium carrot, peeled and thinly sliced
  • 1/2 cup drained sliced bamboo shoots
  • 250g chinese cabbage, sliced
  • ½ bunch chopped fresh spinach
  • 100g cellophane noodles, soaked in warm water
  • 2 tablespoons (30ml) soya sauce
  • 1 tablespoon caster sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Prep:35min  ›  Cook:20min  ›  Ready in:55min 

  1. In a large bowl, combine 1 tablespoon (15ml) soya sauce, sesame oil, shallots, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in the sliced sirloin and marinate at room temperature for 15 minutes.
  2. Heat a wok or large frypan over medium-high heat, then drizzle with oil. Stir fry steak until evenly brown. Stir in carrots, bamboo shoots, chinese cabbage, and spinach.
  3. Add cellophane noodles, remaining soya sauce, sugar, salt and pepper. Reduce heat to medium, and cook until heated through.

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