Korean Beef Stir Fry

    55 minutes

    This is a traditional beef stir fry from Korea where it is known ad Chap Chae, it is quick and easy to make with lots of vegetables and cellophane noodles.

    213 people made this

    Serves: 4 

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

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

    1. In a large bowl, combine 1 tablespoon soy 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 soy sauce, sugar, salt and pepper. Reduce heat to medium and cook until heated through.

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    Reviews in English (95)


    Very nice flavours, we enjoyed this dish  -  10 Jul 2009


    Altered ingredient amounts. I didn't have any standard soy sauce so used a sweet soy usually reserved for marinade, so just redused the quantity.  -  10 Jul 2009


    Great recipe, I used Brown Sugar and Brown Onions and doubled the amount of meat. My wife love the sweetness of the brown sugar with a trailing pepper taste.  -  27 Nov 2008