Paleo Japchae with Kelp Noodles

Ingredients

• 1 lb Kelp noodles
• 1/2 lb Beef sirloin, thinly sliced
• 3 tbsp Coconut aminos
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 Carrots, julienned
• 1/2 Onion, sliced
• 1 Bell peppers (red and yellow), julienned
• 2 cups Spinach, blanched
• 2 tbsp Sesame oil
• 1 tbsp Sesame seeds, toasted

Instructions

1. 1Rinse the 1 lb of kelp noodles thoroughly under cold water, then pat them completely dry with paper towels.
2. 2In a medium bowl, combine the 1/2 lb of thinly sliced beef sirloin with 1 tbsp of coconut aminos, the 2 cloves of minced garlic, and the 1 tsp of grated ginger. Mix well to coat the beef and let it marinate for 15 minutes at room temperature.
3. 3Heat 1 tbsp of sesame oil in a large skillet over medium-high heat (400°F / 200°C). Add the 1 julienned carrots, 1/2 sliced onion, and 1 julienned bell peppers (red and yellow). Stir-fry for 3-5 minutes until the vegetables are tender-crisp, meaning they are slightly softened but still have a bite. Remove the vegetables from the skillet and set aside.
4. 4Add the marinated beef to the same skillet over medium-high heat (400°F / 200°C). Stir-fry for 3-4 minutes, or until the beef is browned and cooked through. The internal temperature should reach 160°F (71°C). Remove the beef from the skillet and set aside with the vegetables.
5. 5Add the 2 cups of blanched spinach to the large skillet over medium heat (350°F / 175°C). Cook for 1 minute, stirring gently, until heated through. Remove from the skillet.
6. 6In a large bowl, combine the prepared 1 lb of kelp noodles, the sautéed 1 cup of carrots, 1/2 cup of onion, and 1 cup of bell peppers, the stir-fried 1/2 lb of beef sirloin, and the heated 2 cups of spinach.
7. 7Add the remaining 2 tbsp of coconut aminos and 1 tbsp of sesame oil to the large bowl. Toss everything together gently until all ingredients are evenly coated with the sauce.
8. 8Garnish the dish with the 1 tbsp of toasted sesame seeds just before serving.

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