Korean Paleo Stir-Fried Glass Noodles (Japchae)

Ingredients

• 8 oz Sweet potato noodles
• 2 tbsp Coconut oil
• 1/2 lb Beef sirloin, thinly sliced
• 1/2 medium Onion, sliced
• 1 medium Carrots, julienned
• 1 medium Bell pepper (red or yellow), sliced
• 2 cups Spinach, blanched
• 8 oz Mushrooms, sliced
• 1/4 cup Coconut aminos
• 2 tbsp Sesame oil
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tsp Sesame seeds

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the 8 oz sweet potato noodles to the boiling water. Cook the noodles for 6-8 minutes, or until they are tender but still chewy. Carefully drain the cooked noodles in a colander. Rinse the noodles thoroughly with cold running water to stop the cooking process and prevent them from sticking together. Set the rinsed noodles aside.
2. 2Place a 12-inch skillet or wok over medium-high heat (400°F / 205°C). Add 1 tablespoon of coconut oil to the skillet and allow it to melt and shimmer, about 1 minute. Add the 1/2 lb beef sirloin, which is thinly sliced, to the hot skillet. Cook the beef for 3-5 minutes, stirring occasionally, until it is browned on all sides and reaches an internal temperature of 145°F (63°C) for medium-rare. Remove the cooked beef from the skillet and transfer it to a clean plate; set aside.
3. 3Add the remaining 1 tablespoon of coconut oil to the same 12-inch skillet over medium-high heat (400°F / 205°C). Add the 1/2 medium onion, sliced, the 1 medium carrots, julienned, and the 1 medium bell pepper (red or yellow), sliced, to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened slightly.
4. 4Add the 8 oz mushrooms, sliced, to the skillet with the other vegetables. Continue to cook over medium-high heat (400°F / 205°C), stirring frequently, for 3-5 minutes, until the mushrooms have softened and released their moisture.
5. 5Return the cooked 1/2 lb beef sirloin to the skillet with the vegetables. Add the 2 cups spinach, which has been blanched, and the cooked 8 oz sweet potato noodles to the skillet.
6. 6In a small bowl, combine the 1/4 cup coconut aminos, 2 tablespoons sesame oil, 2 cloves garlic, minced, and 1 teaspoon ginger, grated. Whisk these ingredients together until they are well combined. Pour this entire sauce mixture evenly over the noodles, beef, and vegetables in the skillet.
7. 7Gently toss all the ingredients together in the skillet over medium heat (350°F / 175°C) for 2-3 minutes, until everything is well combined and heated through. Ensure the sauce coats all the noodles, beef, and vegetables evenly.
8. 8Sprinkle the 1 teaspoon sesame seeds evenly over the stir-fried noodles and vegetables in the skillet. Serve immediately.

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