Keto Japchae (Glass Noodles)

Ingredients

• 12 oz Kelp Noodles
• 8 oz Thinly Sliced Beef
• 4 oz Shiitake Mushrooms
• 5 oz Spinach
• 1 medium Carrot
• 1/2 medium Onion
• 3 tbsp Soy Sauce (Tamari)
• 1 tbsp Swerve (Granular)
• 2 tbsp Sesame Oil
• 2 cloves Minced Garlic
• 1 tsp Ginger
• 1/4 tsp Black Pepper
• 1 tsp Sesame Seeds

Instructions

1. 1Rinse the 12 oz of kelp noodles thoroughly under cold running water. If you prefer, cut them into shorter lengths with kitchen scissors.
2. 2In a medium bowl, combine the 8 oz of thinly sliced beef with 1 tbsp soy sauce, 2 cloves of minced garlic, 1 tsp ginger, and 1/4 tsp black pepper. Mix well and let it marinate for 15 minutes.
3. 3Bring a small pot of water to a boil. Add the 5 oz of spinach and blanch for 30 seconds. Immediately drain the spinach and rinse under cold water. Squeeze out as much excess water as possible, then place the spinach in a bowl and season with a pinch of salt (if desired, though not listed in ingredients) and a drizzle of the 2 tbsp sesame oil.
4. 4Heat a 12-inch wok or large skillet over medium-high heat (400°F / 200°C). Add the marinated 8 oz of thinly sliced beef and stir-fry for 3-5 minutes, or until it is no longer pink and cooked through. Remove the beef from the wok and set aside.
5. 5Add 1/2 medium onion, 1 medium carrot (cut into thin matchsticks), and 4 oz shiitake mushrooms (sliced) to the same wok. Stir-fry for 4-6 minutes, or until the vegetables are softened.
6. 6Add the 12 oz of kelp noodles, 2 tbsp soy sauce, and 1 tbsp Swerve to the wok with the vegetables. Stir-fry for 3-5 minutes, allowing the noodles to heat through and absorb the sauce. The sauce should slightly thicken.
7. 7Return the cooked 8 oz of thinly sliced beef and the prepared 5 oz of spinach to the wok. Toss everything together gently for 1-2 minutes to combine and heat through.
8. 8Serve the Keto Japchae immediately. Garnish with 1 tsp sesame seeds.

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