Chap Chae Recipe
Ingredients
| Fillet | 375 Gram | |
| Egg noodles | 125 Gram | |
| Groundnut or corn oil - 3 tablespoons | ||
| Onion | 1 Small, thinly sliced | |
| Carrot | 2 | |
| Button mushrooms | 125 Gram | |
| Leaves | 125 Gram | |
| Spinach leaves | 125 Gram | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Spring onion tops – as needed, chopped, to garnish | ||
| Soy sauce | 2 Tablespoon (Marinade:) | |
| Groundnut oil | 1 Tablespoon (Marinade:) | |
| Sesame seeds | 1 Tablespoon (Marinade:) | |
| Soft brown sugar | 1 Teaspoon (Marinade:) | |
| Spring onion | 1 (Marinade:) | |
| Root ginger | 5 Gram, peeled (Marinade:) | |
| Garlic - 1-2 cloves, crushed | ||
Directions
GETTING READY
1. In a bowl, put together all marinade ingredients and mix well.
2. Add steak strips to the marinade and stir to coat evenly.
3. Cover the bowl and leave it to marinate in a cool place for about 30 minutes.
MAKING
4. In a large saucepan, bring water to boil.
5. Add egg noodles, cover the pan and immediately remove from the heat.
6. Let it stand for 6 minutes.
7. Drain the noodles and chop them into 5-7 cm (2-3 inch) lengths with kitchen scissors.
FINALISING
8. In a wok or a deep heavy frying pan, heat oil.
9. Add all the marinated steaks and excess marinade.
10. Stir-fry briskly over high heat for about 5 minutes until the steaks are tender but still pink in the centre.
11. Spoon the stir fried steaks out of the wok and set aside.
12. Reduce the heat to low.
13. Add onion and stir-fry until soft and is light golden in color.
14. Add carrots and stir-fry for 3-4 minutes.
15. Add mushrooms, Chinese leaves and spinach.
16. Stir-fry for 1-2 minutes.
17. Return the stir fried steak to the wok and add the noodles.
18. Turn heat to maximum.
19. Toss the ingredients together and heat thoroughly.
20. Season with salt and pepper to taste.
SERVING
21. Transfer the ingredients to a warm serving bowl.
22. Garnish with chopped spring onion tops.
23. Serve at once.
1. In a bowl, put together all marinade ingredients and mix well.
2. Add steak strips to the marinade and stir to coat evenly.
3. Cover the bowl and leave it to marinate in a cool place for about 30 minutes.
MAKING
4. In a large saucepan, bring water to boil.
5. Add egg noodles, cover the pan and immediately remove from the heat.
6. Let it stand for 6 minutes.
7. Drain the noodles and chop them into 5-7 cm (2-3 inch) lengths with kitchen scissors.
FINALISING
8. In a wok or a deep heavy frying pan, heat oil.
9. Add all the marinated steaks and excess marinade.
10. Stir-fry briskly over high heat for about 5 minutes until the steaks are tender but still pink in the centre.
11. Spoon the stir fried steaks out of the wok and set aside.
12. Reduce the heat to low.
13. Add onion and stir-fry until soft and is light golden in color.
14. Add carrots and stir-fry for 3-4 minutes.
15. Add mushrooms, Chinese leaves and spinach.
16. Stir-fry for 1-2 minutes.
17. Return the stir fried steak to the wok and add the noodles.
18. Turn heat to maximum.
19. Toss the ingredients together and heat thoroughly.
20. Season with salt and pepper to taste.
SERVING
21. Transfer the ingredients to a warm serving bowl.
22. Garnish with chopped spring onion tops.
23. Serve at once.
Chef
