Beef Stir Fry with Glass Noodles (Japchae)

overhead shot of a shallow dish of beef noodle stir fry, garnished with sesame seeds.

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Beef Stir Fry with Glass Noodles (Japchae)

Beef Stir Fry with Glass Noodles (Japchae) is prepared with steak, veggies, and delicious, springy glass noodles.

Prep Time30

Cook Time40

Total Time1 10

Course: Dinner

Cuisine: Korean

Keyword: korean glass noodles, steak stir fry, sweet potato glass noodles

Servings:

Calories: 368kcal

Author: Katerina | Easy Weeknight Recipes

Ingredients

For Seasoning:

6 tablespoons low sodium soy sauce
4 tablespoons sesame oil
3 tablespoons sugar
3 cloves garlic, minced
toasted sesame seeds, plus more for garnish

For the Stir Fry:

7 ounces Korean potato starch noodles, (glass noodles)
1 pound flank steak, cut into bite-sized pieces
2 cups bunch baby spinach
3 tablespoons vegetable oil, divided
1 yellow onion, thinly sliced
2 medium carrots, cut into matchsticks
2 green onions, root ends removed, cut into bite-sized pieces
4 to 5 fresh portobello mushrooms, thinly sliced
salt and freshly ground black pepper, to taste

Instructions

Mix all seasoning ingredients together in a small bowl.
Bring a large pot of salted water to boil.
When the water has come to a boil, remove it from the heat and place the noodles in it. Leave them in the hot water for 7 to 8 minutes, or follow the instructions on the package.
Drain the water, and rinse briefly with cold water. Set aside.
Place the beef pieces in a separate bowl, and season with about 3 tablespoons of your seasoning mixture. Set aside to marinate.
Add 2 tablespoons of the seasoning to the drained and rinsed glass noodles. Mix well, until the noodles are evenly coated in the sauce. Set aside.
Lightly blanch the spinach by adding it to a pot of boiling water with a pinch of salt, for about 30 seconds. Rinse under cold running water to stop the cooking process and preserve the spinach’s nutritional value. Drain and set them aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok set over medium heat; stir in the sliced onions, carrots, and green onions. Add couple pinches of salt, and cook for about 2 to 3 minutes, or until aromatic but still crisp; transfer to a plate and set aside.
Pour a little more oil in the skillet, increase the heat to medium-high, and stir in the beef chunks; cook for about 4 to 5 minutes, or until cooked through.
Next, add the sliced mushrooms to the beef. Cover and cook for 3 minutes, or until the mushrooms are tender and cooked.
To the skillet, add the cooked noodles and the remaining seasoning mixture. Stir and toss to coat the noodles evenly. Once the sauce is absorbed into the noodles, remove the skillet from the heat. Transfer the ingredients to a large, clean mixing bowl.
Add the prepared vegetables to the same bowl, along with salt and pepper to taste. Toss well to distribute the ingredients evenly. Taste and season accordingly.
Garnish with toasted sesame seeds, adding more sesame oil and soy sauce as needed.
Serve warm, or chill and serve cold.

Notes

Notes: Nutrition values are given as a courtesy, and are only approximations. Actual nutrition facts may vary.

Nutrition