Japchae (Glass Noodle Stir-fry)

Ingredients

• 8 oz Sweet potato starch noodles (glass noodles)
• 8 oz Beef sirloin, thinly sliced
• 3 tablespoons Soy sauce (tamari for gluten-free)
• 1 tablespoon Sugar
• 2 tablespoons Sesame oil
• 2 cloves Garlic, minced
• 1/2 medium Onion, sliced
• 1/2 cup Carrots, julienned
• 1 cup Spinach, blanched
• 1/2 cup Bell pepper (any color), julienned
• 1 cup Mushrooms, sliced
• 1 teaspoon Sesame seeds, for garnish

Instructions

1. 1Place the 8 oz of sweet potato starch noodles in a large bowl and cover with warm water. Let them soak for 15 to 20 minutes, or until they are softened and pliable. Drain the noodles well.
2. 2In a medium bowl, combine the 8 oz of beef sirloin, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, and 2 cloves of minced garlic. Mix everything together to coat the beef evenly. Let it marinate for 15 minutes.
3. 3Heat a 12-inch skillet or wok over medium-high heat. Add the marinated 8 oz of beef sirloin to the hot skillet. Stir-fry for 3 to 5 minutes, or until the beef is cooked through and no longer pink. Remove the beef from the skillet and set aside.
4. 4Add a small amount of sesame oil to the same skillet, still over medium-high heat. Add the 1/2 medium onion, sliced, and stir-fry for 1 minute until it begins to soften. Add the 1/2 cup of carrots, julienned, and stir-fry for another 1 minute. Add the 1/2 cup of bell pepper, julienned, and stir-fry for 1 minute. Finally, add the 1 cup of mushrooms, sliced, and stir-fry for 2 to 3 minutes until the mushrooms are tender. Remove all the vegetables from the skillet and set aside with the beef.
5. 5Add the drained 8 oz of glass noodles to the skillet over medium heat. Add the remaining 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Stir-fry the noodles for 3 to 5 minutes, tossing them frequently, until they are heated through and have absorbed the sauce. Cut the noodles into shorter lengths with kitchen scissors if desired.
6. 6Return the cooked 8 oz of beef sirloin and the stir-fried vegetables (1/2 medium onion, 1/2 cup carrots, 1/2 cup bell pepper, 1 cup mushrooms) to the skillet with the noodles. Add the 1 cup of blanched spinach. Stir everything together gently for 1 to 2 minutes, until all ingredients are well combined and heated through.
7. 7Serve the Japchae immediately, garnished with 1 teaspoon of sesame seeds.

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