Gluten-Free Japchae with Beef

Instructions

1. 1In a medium bowl, combine the 4 tablespoons of soy sauce (Tamari for Gluten-Free), 2 tablespoons of brown sugar, 1 tablespoon of sesame oil, 1 tablespoon of minced garlic, and 1/2 teaspoon of minced ginger. Add the about 450 g of thinly sliced beef sirloin to the bowl and toss everything together to coat the beef evenly. Let the beef marinate at room temperature for at least 15 minutes to allow the flavors to penetrate.
2. 2Bring a large pot of water to a rolling boil. Add the about 225 g of sweet potato noodles to the boiling water and cook for 6-8 minutes, stirring occasionally, until the noodles are tender and translucent. Drain the noodles thoroughly in a colander and immediately rinse them under cold running water for 1 minute to stop the cooking process and prevent them from sticking together. Use kitchen shears to cut the noodles into shorter lengths, approximately 15.24-20.32 cm long, for easier serving and eating.
3. 3Heat a large wok or a 30.48 cm skillet over medium-high heat (204.4°C / 200°C) until a drop of water sizzles and evaporates immediately. Add the marinated about 450 g of beef sirloin in a single layer, working in batches if necessary to avoid overcrowding the pan. Stir-fry the beef for 3-5 minutes per batch, turning occasionally, until it is browned on all sides and cooked through, with no pink remaining. Remove the cooked beef from the pan and set it aside in a clean bowl.
4. 4Add the 1/2 cup of thinly sliced onion, 1 cup of julienned carrots, 1 cup of sliced shiitake mushrooms, and 1/2 cup of julienned red bell pepper to the same wok or skillet. Stir-fry these vegetables for 4-6 minutes, stirring frequently, until they are softened slightly but still retain a slight crispness.
5. 5Return the cooked about 450 g of beef sirloin and add the cooked about 225 g of sweet potato noodles to the wok with the vegetables. Add the remaining 1 tablespoon of sesame oil, the remaining 1 tablespoon of minced garlic, and the remaining 1/2 teaspoon of minced ginger. Toss all ingredients together gently using tongs or two spatulas for 2-3 minutes, until everything is well combined and heated through.
6. 6Add the 2 cups of blanched and squeezed dry spinach to the wok. Toss for another 1 minute, until the spinach is fully wilted and evenly incorporated into the noodle and beef mixture. Taste the dish and, if desired, add up to 1 more tablespoon of soy sauce (Tamari for Gluten-Free) for additional seasoning.
7. 7If using the 2 large beaten eggs, heat a lightly oiled non-stick skillet over medium heat (176.7°C / 175°C) until hot. Pour the beaten eggs into the skillet to form a thin omelet. Cook for 2-3 minutes per side, or until the egg is fully set and lightly golden brown. Carefully remove the cooked omelet from the skillet and let it cool on a cutting board for 5 minutes before slicing it into thin strips, approximately 0.635 cm wide.
8. 8Serve the Japchae immediately in individual bowls, garnished with the sliced egg strips if you prepared them.

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