Korean Japchae with Beef and Spinach

Ingredients

• 6 ounces sweet potato glass noodles
• 7 ounces sirloin, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1 tablespoon neutral oil
• 1 carrot, cut into matchsticks
• 1/2 onion, thinly sliced
• 4 ounces mushrooms, sliced
• 2 cups baby spinach
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds
• 2 scallions, sliced

Steps

1. Cook the glass noodles according to package directions, drain well, and cut them once or twice with kitchen scissors.
2. Toss the beef with 1 teaspoon soy sauce and the brown sugar. Sear it in half the oil over high heat for 2 minutes, then transfer to a plate.
3. Add remaining oil and cook carrot, onion, and mushrooms for 4 minutes. Add spinach and stir just until wilted.
4. Return beef and noodles to the pan with the remaining soy sauce and sesame oil. Toss for 2 minutes until evenly seasoned.
5. Finish with sesame seeds and scallions, then divide between two bowls.

Allergen note: Contains gluten, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.