Chop Chae (Korean)

Serves 4.

Beef:
1/2 pound flank steak or sirloin tip
1/2 cup Teriyaki Sauce (see recipe)
5 to 10 dried shiitake mushrooms (or other variety
    mushrooms, reconstituted according to package directions)
8 ounces very thin rice noodles (optional)
2 carrots
1 onion
1/4 head cabbage (about 1/2 pound) or equal amount baby spinach
3 tablespoons sesame oil
1/2 cup Vegetable Sauce (see recipe)
2 green onions, sliced
1 or 2 fried eggs (optional)

Teriyaki Sauce:
1/2 cup soy sauce
1/2 cup granulated sugar
1/2 cup sesame oil
1/2 cup rice wine (not rice wine vinegar)
1 teaspoon black or white pepper
Pinch salt

Vegetable Sauce:
1/4 cup soy sauce
1/2 cup sesame oil
1 teaspoon salt
1 teaspoon black or white pepper

Cut beef into 1/4-inch-thick strips (cutting across the grain); cut each strip into 1- or 2-inch lengths; place in a medium bowl with 1/2 cup teriyaki sauce. Stir to cover beef with sauce. Refrigerate at least 1 hour.

Put shiitake mushrooms in a small bowl and cover with boiling water. Set aside to soak for 30 minutes. When mushrooms have softened, drain and discard the water (or use it in broth); cut off and discard the hard mushroom stems. Sliver the mushroom caps, place back in the bowl and set aside.

In a medium bowl, cover noodles with cold tap water. Soak 15 minutes (do not stir, or noodles will break and get sticky). Heat a large pot of tap water to a boil, and ready a large bowl of ice water. When noodles have soaked, cook in boiling water for 1 minute, drain into a colander and immediately plunge the colander into the ice water. Remove colander when noodles are cool to the touch, and allow noodles to drain thoroughly in the colander.

Meanwhile, peel and chop carrots into 4-inch lengths. Slice each piece into thin, narrow strips. Peel onion, cut in half lengthwise, and cut each half into 1/4-inch-thick half-moon-shaped strips. Cut cabbage into 4-inch strips.

Combine carrots, onion and cabbage or spinach; set aside.

Heat a wok or large, wide skillet over medium-high heat. Add oil and heat 2 to 3 minutes more, until oil shimmers when the pan is shaken. Drain beef, discarding marinade, and add to hot pan. Cook, stirring constantly, about 1 to 2 minutes. Remove meat. Add vegetables and mushrooms to the pan. Cook, stirring constantly, about 1 to 2 minutes more.

Combine the cooked meat, vegetables and noodles in a large mixing bowl. Add 1/2 cup (or as desired) vegetable sauce. Garnish with slices of green onion and fried egg, if you wish.

Teriyaki Sauce: Mix all ingredients thoroughly. Makes 1 1/2 cups.

Vegetable Sauce: Mix all ingredients thoroughly. Makes 3/4 cup.