Jap Chae is a savory, full-flavored stir fry consisting of potato starch glass noodles. It’s naturally healthy and gluten free. A combination of veggies and tender beef makes this a standout dish. Bring it to your next party and watch it vanish.
- 6 oz beef (filet mignon or boneless ribeye recommended for tenderness) cut into bit size strips
- 4 garlic cloves, minced, divided
- 1 TB plus 3 tsp granulated sugar, divided
- 4 TB soy sauce, divided
- 4 TB Asian toasted sesame oil, divided (caramel brown in color; found in Asian aisles of grocery stores)
- olive oil for cooking
- 1 medium onion, thinly sliced
- 2 carrots, peeled and cut into matchsticks
- 4 large dried Shitake mushrooms, soaked in warm water 1-2 hours to soften, cut into thin strips
- 8 oz white mushrooms, thinly sliced
- 8 oz baby spinach leaves (bagged/prewashed is easiest)
- 10 oz Sweet potato starch noodles (sometimes called sweet potato vermicelli or Dangmyeon)
- 2 whole stalks green onion, ends removed, cut into bite size pieces
- table salt and freshly ground black pepper
- 2 TB toasted sesame seeds for garnish
- In a bowl, combine beef with half of the minced garlic, 1 tsp sugar, 2 tsp soy sauce, 1 tsp sesame oil, and 1/4 tsp ground black pepper. Stir to combine, cover, and chill in fridge.
- In a large nonstick pan, add 2 TB olive oil over medium heat. Once oil is hot, add onion, carrots, shitake mushrooms, and a pinch of salt (1/8 tsp.) Cover and stir over medium heat about 3 minutes or until onion is translucent. Add white mushrooms and pinch of salt. Stir for 2 minutes or until mushrooms just turn soft. Add spinach and stir jut until wilted. Transfer mixture to a very large bowl, cover, and keep warm.
- Bring a large pot of salted water to boil.
- Meanwhile, in the same nonstick pan (now empty,) add 1 TB olive oil, beef, and green onions over medium heat. Stir until beef is no longer pink. Add beef mixture to the large bowl of veggies and cover.
- Place noodles into the large pot of boiling water, stirring often, 7-8 minutes or just until noodles are soft and chewy. Drain, rinse briefly with cold water, draining well. Using kitchen shears, make a few cuts through the noodles so they aren’t as long. Place noodles back in empty pot. Add 3 tsp sugar, 2 tsp soy sauce, and 4 tsp sesame oil. Toss well to combine.
- Mix together the noodles and the beef/veggie mixture (either in large bowl or large pot.) Add remaining garlic, sugar, soy sauce, and sesame oil. Add salt/pepper to taste. Toss well by hand. Sprinkle on toasted sesame seeds and serve warm or at room temp.
- Category: main, dinner