Korean · Dinner
Sweet Potato Noodles with Sesame Beef
Sweet potato glass noodles stir-fried with thin-sliced sesame beef in a soy, garlic and sesame glaze, finished with scallion, toasted sesame seeds and julienned carrot. The beef is briefly marinated and seared over high heat, then tossed through the springy noodles for a chewy, savory-sweet dish styled after Korean japchae.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
571Calories
35.4gProtein
23gFat
57gCarbs
9.1gSugar
3.4gFiber
943mgSodium
107mgChol
7.2gSat Fat
807mgPotassium
110mgCalcium
4.1mgIron
3.2mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
Instructions
1
Prep
Slice the beef sirloin into thin strips and toss with soy sauce, sesame oil, garlic and black pepper in a small bowl.
2
Marinate
Let the beef sit at room temperature for 15 minutes.
3
Boil
Cook the sweet potato glass noodles in boiling water over high heat for 6 to 7 minutes until translucent and chewy-soft, then drain and rinse under cold water.
4
Sear
Heat vegetable oil in a skillet over high heat and stir-fry the carrot for 1 minute until just softened. Push to the side, add the beef, and sear 2 to 3 minutes until browned and cooked through.
5
Toss
Add the drained noodles, blanched spinach, and brown sugar to the skillet; toss over medium heat for 2 minutes until glossy and coated.
6
Plate
Transfer to a plate, scatter with scallion and sesame seeds, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin
- 4.2 oz120g, about two-thirds cup dry sweet potato glass noodles
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 11 small carrot (about 25g)
- 1 cup1 cup baby spinach (about 20g)
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp vegetable oil
- 1/4 tsp1/4 tsp black pepper
