Korean Beef Chap Chae

Preparation time:30 minutes
Marinating time:2+ hours


  • 500g beef-rump, sirloin or topside, fat removed, thinly sliced, or best quality beef mince
  • 100g or half a packet of Chang’s Super Lo-Cal Noodles
  • 2 tbsp. neutral oil
  • 2 cloves garlic, minced
  • 1 bird’s eye chilli, seeds removed, finely sliced
  • 6 button mushrooms, halved or quartered
  • ½ carrot cut into thin diagonal slices
  • 1 small onion, sliced
  • 2 bok choy, quartered
  • 3 tbsp. Chang’s Light Soy Sauce
  • 1 tbsp. rice vinegar
  • 1 tbsp. sugar
  • 1 tsp. Chang’s Sesame Oil


  • 1 tsp. cornflour
  • 1 tsp. sesame oil
  • 1 tbsp. Chang’s Chilli sauce
  • 2 cloves garlic, minced
  • 1 tbsp. grated ginger
  • 1 tbsp. Chang’s Light soy sauce


  1. Marinate the beef in the cornflour, sesame oil, chilli sauce, garlic, ginger and soy for 2-4 hours, covered in the fridge.
  2. Rinse the noodles under cold water, and drain.
  3. Heat one tablespoon of oil in a wok and sear the meat quickly. Remove from the wok and reserve. Add the remaining oil and the vegetables, cooking for a minute. Add the noodles and cook for one minute more before adding the beef, soy, sugar, vinegar and sesame oil.