Korean · Dinner
Stir-Fried Glass Noodles with Vegetables (Gluten-Free)
Beef sirloin strips are stir-fried with glass noodles made from sweet potato starch, carrot, spinach, mushroom and onion in a sesame-tamari glaze. This gluten-free Korean japchae-style dish finishes with toasted sesame seeds and scallion for savory-sweet flavor and tender, glossy noodles.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
516Calories
28.8gProtein
19.1gFat
57.2gCarbs
10.1gSugar
4.7gFiber
1198mgSodium
74mgChol
5.2gSat Fat
760mgPotassium
95mgCalcium
3.6mgIron
2.1mcgVitamin B12
12mgVitamin C
gluten-free
low-cholesterol
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly, julienne carrot, slice mushroom and onion, mince garlic, and soak glass noodles in hot water for 8 minutes until pliable; drain well.
2
Marinate
Toss beef strips with 1 teaspoon tamari and black pepper; let sit 10 minutes at room temperature.
3
Sear
Heat 1/2 tablespoon vegetable oil in a wok over high heat and cook beef strips 2 minutes, stirring constantly, until browned and no longer pink; transfer to a plate.
4
Sauté
Add remaining 1/2 tablespoon oil to wok over medium-high heat and cook onion, carrot and mushroom 3 minutes, stirring often, until carrot softens and onion turns translucent.
5
Wilt
Add spinach and garlic to wok and stir 1 minute over medium-high heat until spinach collapses and turns glossy.
6
Toss
Return beef to wok, add drained noodles, remaining tamari, sugar and sesame oil; toss over medium heat 2 minutes until noodles glisten and coat evenly.
7
Plate
Pile noodles onto a plate, scatter with sesame seeds and extra scallion, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g beef sirloin
- 4.2 oz120g dry glass noodles
- 1 cup90g carrot
- 2 cup60g baby spinach
- 2/3 cup50g mushroom
- 11 onion (140g)
- 22 scallion (30g), plus extra for garnish
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp gluten-free tamari
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp sesame oil
- 2 tsp2 tsp toasted sesame seeds
- 2 tbsp2 tbsp vegetable oil
- black pepper to taste
