Japchae (Glass Noodle Stir-Fry)

Ingredients

• 8 oz Glass noodles (sweet potato noodles)
• 8 oz Beef sirloin
• 3 tablespoons Soy sauce
• 1 tablespoon Sugar
• 2 tablespoons Sesame oil
• 2 cloves Garlic
• 1/2 medium Onion
• 1/2 cup Carrots
• 1 cup Spinach
• 1/2 cup Bell pepper (red or yellow)
• 1/2 cup Shiitake mushrooms
• 2 stalks Green onions

Instructions

1. 1Place the 8 oz of glass noodles in a large bowl and cover with warm water. Let them soak until softened, about 10-15 minutes.
2. 2While the noodles soak, slice the 8 oz of beef sirloin into thin strips. In a medium bowl, combine the beef strips with 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, and the 2 cloves of minced garlic. Mix well to coat the beef and set aside to marinate.
3. 3Prepare your vegetables: thinly slice the 1/2 medium onion, the 1/2 cup of carrots, the 1/2 cup of bell pepper, and the 1/2 cup of shiitake mushrooms.
4. 4Bring a small pot of water to a boil. Add the 1 cup of spinach and blanch for 30 seconds, then immediately remove and drain. Squeeze out any excess water.
5. 5Heat a large skillet or wok over medium-high heat (400°F / 200°C). Add the marinated beef and stir-fry for 3-5 minutes, or until browned and cooked through to an internal temperature of 160°F (71°C). Remove the beef from the skillet and set aside.
6. 6Add the sliced 1/2 medium onion, 1/2 cup of carrots, 1/2 cup of bell pepper, and 1/2 cup of shiitake mushrooms to the same skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp. Add the blanched 1 cup of spinach and stir for 1 minute more.
7. 7Drain the soaked 8 oz of glass noodles thoroughly. Add the drained noodles, the cooked beef, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil to the skillet with the vegetables. Stir-fry for 3-5 minutes, tossing everything together until the noodles are heated through and well combined with the other ingredients.
8. 8Chop the 2 stalks of green onions. Serve the Japchae immediately, garnished with the chopped green onions.

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