Chap Chee Noodles

Korean

Korean, beef, noodles

Ingredients Quantity Unit of Measure
Bamboo Shoots in Tin
Beef Sirloin
Black Pepper Powder
Cabbage
Carrot
Cellophane Noodle
Cooking Oil
Cooking Salt
Garlic
Sesame Oil
Sesame Seed White
Soy Sauce Dark
Spinach
Spring Onion
White Sugar Granulated
80.000
0.300
2.000
0.200
0.100
200.000
0.030
0.003
0.002
0.015
5.000
0.045
0.150
0.030
0.005
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In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

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