Japchae (Glass Noodles Stir-Fry) - Egg-Free Variation

Ingredients

• 8 oz Sweet Potato Noodles (glass noodles)
• 1/2 lb Beef Sirloin (thinly sliced)
• 3 tbsp Soy Sauce (low sodium)
• 1 tbsp Sugar
• 2 tbsp Sesame Oil
• 2 cloves Garlic (minced)
• 1/2 medium Onion (sliced)
• 1/2 medium Carrots (julienned)
• 2 cups Spinach
• 4 oz Shiitake Mushrooms (sliced)
• 1/2 medium Red Bell Pepper (julienned)
• 2 tbsp Vegetable Oil
• 1 tbsp Sesame Seeds

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 8 oz Sweet Potato Noodles and cook for 5-7 minutes, stirring occasionally, until they are translucent and tender. Drain the noodles well in a colander and rinse them thoroughly under cold running water to stop the cooking process; set the noodles aside.
2. 2In a medium bowl, combine the 1/2 lb Beef Sirloin, 1 tablespoon low sodium soy sauce, 1/2 tablespoon sugar, 1 teaspoon sesame oil, and 1 clove minced garlic. Mix all ingredients thoroughly with your hands or a spoon until the beef is evenly coated, then let it marinate at room temperature for 15 minutes.
3. 3Heat 1 tablespoon vegetable oil in a 12-inch skillet or wok over medium-high heat, reaching approximately 375°F (190°C). Add the marinated 1/2 lb Beef Sirloin to the hot skillet and stir-fry for 3-5 minutes, breaking up any clumps, until no pink remains and the beef is fully cooked. Remove the cooked beef from the skillet and transfer it to a clean plate; set aside.
4. 4Add the remaining 1 tablespoon vegetable oil to the same 12-inch skillet over medium-high heat, approximately 375°F (190°C). Add the 1/2 medium sliced onion, 1/2 medium julienned carrots, and 4 oz sliced shiitake mushrooms; stir-fry for 3-4 minutes, until the vegetables begin to soften. Add the 2 cups spinach and 1/2 medium julienned red bell pepper, and continue to cook for another 1-2 minutes, stirring constantly, just until the spinach wilts.
5. 5Return the cooked 8 oz Sweet Potato Noodles and the cooked 1/2 lb Beef Sirloin to the skillet with the stir-fried vegetables. Add the remaining 2 tablespoons low sodium soy sauce, 1/2 tablespoon sugar, 1 tablespoon plus 2 teaspoons sesame oil, and 1 clove minced garlic to the mixture. Toss everything together gently using tongs or two spatulas for 1-2 minutes, until all ingredients are well combined and heated through.
6. 6Transfer the Japchae immediately to a large serving dish. Sprinkle the 1 tablespoon sesame seeds evenly over the top of the dish before serving.

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