Korean · Dinner
Stir-Fried Glass Noodles
Beef sirloin strips wok-tossed with sweet potato glass noodles, carrot, spinach, onion and shiitake mushroom in a tamari-based sauce sweetened with brown sugar and finished with sesame oil, scallion and toasted sesame seeds. A gluten-free take on Korean japchae, glossy and savory-sweet.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
457Calories
32.2gProtein
16.8gFat
50.8gCarbs
9.8gSugar
4.1gFiber
1145mgSodium
79mgChol
5.2gSat Fat
735mgPotassium
92mgCalcium
4.1mgIron
2.4mcgVitamin B12
13mgVitamin C
Goes well with
Korean lager or pale ale
local
Yuanyang (Hong Kong-style milk tea and coffee blend)
international
gluten-free
low-cholesterol
gluten-free
Instructions
1
Prep
Slice beef sirloin thinly against the grain, mince garlic, thinly slice onion and shiitake, and julienne carrot. Set each aside.
2
Marinate
Toss sliced beef with half the tamari and black pepper in a small bowl. Let sit at room temperature for 10 minutes.
3
Soak
Submerge glass noodles in hot water for 8 minutes until pliable, drain in colander, and snip into shorter lengths.
4
Sear
Heat vegetable oil in wok over high heat. Add marinated beef and cook 2 minutes, stirring, until browned at edges. Transfer to plate.
5
Blanch
Drop spinach into boiling water 20 seconds until wilted, drain, and squeeze out excess water by hand.
6
Saute
Add garlic, onion, carrot to wok over medium-high heat. Cook 2 minutes, stirring, until onion turns translucent.
7
Saute
Add shiitake to wok over medium-high heat. Cook 2 minutes until softened and moisture releases.
8
Toss
Return beef, spinach, and noodles to wok. Add remaining tamari, brown sugar, and half the sesame oil. Toss 3 minutes over medium heat until glossy.
9
Finish
Add scallion and remaining sesame oil to wok. Toss 30 seconds until scallion wilts slightly.
10
Plate
Pile noodles onto plate and scatter toasted sesame seeds over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin
- 3.6 oz100g, about half a small bundle dried sweet potato glass noodles (dangmyeon)
- 2 tbsp2 tbsp tamari soy sauce (gluten-free)
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp sesame oil, divided
- 2 tsp2 tsp vegetable oil
- 4 cloves4 cloves garlic
- 11 small onion
- 11 medium carrot
- 22 small handful (50g) baby spinach
- 44 shiitake mushrooms
- 22 scallion, cut into 2-inch lengths
- 1 tsp1 tsp toasted sesame seeds
- 2 pinch2 pinch black pepper
