richard-in-cincy
Well-known member
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Whole Eye of Round defrosting, any fun ideas for this chunk of beef?
- Thread starter richard-in-cincy
- Start date
REC: Chapchae (Noodles with Beef & Mixed Vegetables)...
Chapchae (Noodles with Beef and Mixed Vegetables)
Beef:
1 teaspoon cornstarch
8 ounces beef eye of round -- trimmed and thinly sliced
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons minced fresh ginger -- peeled
2 teaspoons sambal oelek -- or Thai chile paste
1/2 teaspoon dark sesame oil
3 cloves garlic -- minced
cooking spray
Noodles:
1 3.75-ounce package cellophane noodles -- (uncooked bean threads)
Vegetables:
1 teaspoon dark sesame oil
1 teaspoon vegetable oil
1/2 teaspoon crushed red pepper
5 cloves garlic -- minced
3 cups shiitake mushroom caps -- (about 6 mushrooms) sliced
1 cup sliced green onions -- diagonally in 2-inches
1 cup carrot -- julienned in 2-inch pieces
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 seeds -- toasted
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.
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 noodle, 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 ot 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.
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.
Chapchae (Noodles with Beef and Mixed Vegetables)
Beef:
1 teaspoon cornstarch
8 ounces beef eye of round -- trimmed and thinly sliced
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons minced fresh ginger -- peeled
2 teaspoons sambal oelek -- or Thai chile paste
1/2 teaspoon dark sesame oil
3 cloves garlic -- minced
cooking spray
Noodles:
1 3.75-ounce package cellophane noodles -- (uncooked bean threads)
Vegetables:
1 teaspoon dark sesame oil
1 teaspoon vegetable oil
1/2 teaspoon crushed red pepper
5 cloves garlic -- minced
3 cups shiitake mushroom caps -- (about 6 mushrooms) sliced
1 cup sliced green onions -- diagonally in 2-inches
1 cup carrot -- julienned in 2-inch pieces
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 seeds -- toasted
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.
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 noodle, 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 ot 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.
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.
richard-in-cincy
Well-known member
Ohmygosh!!! Sold!!! Can't wait to try this! Thanks!
dawn_mo
Well-known member
This method if from CI. I haven't made it, but it looks good in the video.
http://cooksillustrated.com/recipes/detail.asp?docid=11797
http://cooksillustrated.com/recipes/detail.asp?docid=11797
made the chapchae tonight, it was awesome.
I marinated the beef in Korean BBQ sauce that I got from the Korean market. Otherwise, I pretty much followed the recipe, except for I didn't have any spinach and I added thinly sliced yellow onion. The noodles are really well flavored, and next time I definitely will add in spinach or another veggie.
Thanks for the recipe Charlie!
I marinated the beef in Korean BBQ sauce that I got from the Korean market. Otherwise, I pretty much followed the recipe, except for I didn't have any spinach and I added thinly sliced yellow onion. The noodles are really well flavored, and next time I definitely will add in spinach or another veggie.
Thanks for the recipe Charlie!
richard-in-cincy
Well-known member
ditto. Awesome!
Would you believe I had everything on hand in the pantry and in the fridge to make this without going out to the store! LOL
Would you believe I had everything on hand in the pantry and in the fridge to make this without going out to the store! LOL