Japchae

Ingredients:

• 1 steak (sirloin, ribeye, or rump), sliced into strips

• 1/2 onion, finely sliced

• 1/2 carrot, cut into matchsticks

• 1/2 red pepper, finely sliced

• 1/2 cup cabbage, shredded

• 100g glass noodles (mung bean vermicelli or sweet potato noodles), pre-soaked

• 1 tbsp vegetable oil

• 100ml chicken stock

For the marinade:

• A pinch of salt

• A pinch of sugar

• 1 tsp sesame oil

For the sauce:

• 1 tbsp oyster sauce

• 1 1/2 tbsp light soy sauce

• 1 tsp dark soy sauce

• 1 tsp sesame oil

• 1/2 tsp sugar

1. Prepare the Steak:

   • Slice the steak into strips and marinate with salt, sugar, and sesame oil. Give it a good massage and set aside.

2. Set Up Your Wok Clock:

   • Arrange all your ingredients on a plate in the order they’ll be added to the wok: onions, carrot, red pepper, cabbage, then pre-soaked noodles.

3. Make the Sauce:

   • Mix together the oyster sauce, light soy sauce, dark soy sauce, sesame oil, and sugar in a small bowl.

1. Cook the Steak:

   • Heat vegetable oil in a wok until smoking hot. Sear the steak strips, letting them caramelise before flipping once. Remove while still medium and set aside.

2. Stir-Fry the Vegetables:

   • Using the flavoured oil left in the wok, start with the onions, then add the carrot, red pepper, and cabbage, stir-frying quickly.

3. Bring Everything Together:

   • Return the steak to the wok, followed by the pre-soaked noodles.

   • Pour in the prepared sauce, stir-frying to coat everything evenly.

   • Allow the sauce to be absorbed, then pour in the chicken stock, letting it bubble vigorously before giving it a final stir.

4. Final Touches:

   • Cook on high heat until most of the sauce is absorbed, ensuring the flavours infuse the noodles rather than pooling at the bottom.