Korean · Dinner
Stir-Fried Glass Noodles
Beef sirloin strips stir-fried with sweet potato glass noodles, carrot, onion, spinach and shiitake mushroom in a soy-sesame glaze finished with garlic, scallion and toasted sesame seeds. Sweet, savoury and glossy, this Korean japchae-style noodle dish is served warm as a standalone plate.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
547Calories
38.2gProtein
16.5gFat
63.3gCarbs
11.2gSugar
4.9gFiber
1648mgSodium
85mgChol
4.3gSat Fat
912mgPotassium
112mgCalcium
4.2mgIron
2.2mcgVitamin B12
16mgVitamin C
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice beef sirloin into thin strips on a cutting board. Thinly slice onion and mushrooms. Mince garlic. Julienne carrot.
2
Marinate
Toss beef strips with 1 tbsp soy sauce and 1 tsp sesame oil; let sit 10 minutes.
3
Boil
Cook sweet potato glass noodles in boiling water over high heat 6 to 7 minutes until translucent and tender, then drain and rinse.
4
Sear
Heat remaining oil in skillet over high heat. Sear marinated beef 3 minutes, stirring often, until browned; set aside.
5
Toss
Return beef to skillet with noodles, carrot, onion, spinach, mushroom, scallion, 1.5 tbsp soy sauce, sugar and 1 tsp sesame oil. Toss 2 minutes over medium heat until glossy.
6
Plate
Transfer noodles to a plate, scatter with toasted sesame seeds and black pepper, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g beef sirloin
- 4.2 oz120g, about two-thirds cup dry sweet potato glass noodles
- 11 small carrot
- 11 small onion
- 22 small handful fresh spinach
- 44 shiitake mushrooms
- 4 cloves4 cloves garlic
- 22 scallion, cut into 2-inch pieces
- 2 tbsp2 tbsp soy sauce (for beef marinade)
- 2 tsp2 tsp sesame oil (for beef marinade)
- 3 tbsp3 tbsp soy sauce (for noodle sauce)
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp sesame oil (for noodle sauce)
- 2 tbsp2 tbsp vegetable-oil, divided for stir-frying
- 1 tsp1 tsp toasted sesame seeds
- pinch black pepper
