Dairy-Free Japchae (Glass Noodle Stir-Fry)

Instructions

1. 1Place the about 225 g of sweet potato starch noodles (glass noodles) in a large bowl and cover them with warm water. Let them soak for 20-30 minutes, or until they are softened and flexible. Once softened, drain the noodles completely.
2. 2In a medium bowl, combine the about 225 g of beef sirloin, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp sesame oil, 2 cloves of garlic (minced), 1 tsp of ginger (grated), and 0.25 tsp black pepper. Mix well to coat the beef. Let this marinate for 15 minutes.
3. 3Heat a 30.48 cm skillet or wok over medium-high heat (204.4°C / 200°C). Add the marinated beef and cook, stirring occasionally, until it is browned on all sides, about 4-5 minutes. The beef should reach an internal temperature of 71°C. Remove the cooked beef from the skillet and set it aside.
4. 4In the same 30.48 cm skillet or wok, add the 1 cup of carrots, 2 cups of spinach, 0.5 large onion, 1 cup of mushrooms, and 0.5 large red bell pepper. Stir-fry these vegetables over medium-high heat (204.4°C / 200°C) until they are tender-crisp, which should take about 5-7 minutes. You want them to still have a slight bite.
5. 5Add the drained about 225 g of glass noodles, the cooked beef, the remaining 2 tbsp soy sauce, the remaining 1 tbsp brown sugar, and the remaining 1 tbsp sesame oil to the skillet with the vegetables. Stir everything together well over medium-high heat (204.4°C / 200°C) until all ingredients are combined and heated through, about 3 minutes.
6. 6Transfer the Japchae to a serving dish. Sprinkle the 1 tsp of sesame seeds over the top as a garnish. Serve immediately.

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