Japchae (Glass Noodle Stir-Fry)

• 8 ozsweet potato starch noodles
• 8 ozsirloin steak, thinly sliced
• 5 tbspsoy sauce, divided
• 3 tbsptoasted sesame oil, divided
• 3 tbspbrown sugar, divided
• 4 clovesgarlic, minced, divided
• 1 carrot, cut in matchsticks
• 1 yellow onion, sliced
• 4 ozshiitake mushrooms, sliced
• 6 ozspinach
• 3 scallions, cut in 2-inch pieces
• 1 tbspvegetable oil
• 1 tbspsesame seeds, toasted
• 1/2 tspsalt

quantities scale with servings

Method

1. 1

   Marinate the beef in 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, and a third of the garlic for 15 min.

2. 2

   Boil the noodles 6-7 min until translucent and chewy. Drain, rinse under cold water, and cut a few times with scissors.

3. 3

   Blanch the spinach 30 sec, squeeze dry, and toss with 1 tsp sesame oil and a pinch of salt.

4. 4

   Stir-fry carrot, onion, and mushrooms separately in vegetable oil over medium-high heat, 2-3 min each, until just tender. Cook the beef 2-3 min until no longer pink.

5. 5

   Toss noodles in the skillet over medium heat with the remaining soy sauce, sugar, sesame oil, and garlic for 2 min until they absorb the sauce and turn glossy.

6. 6

   Fold in the vegetables, beef, and scallion. Sprinkle with sesame seeds and serve warm or at room temperature.