Japchae-Style Beef and Vegetable Noodles

Make japchae-style beef and vegetable noodles, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
120 g Lean beef, trimmed (Sliced as thinly as you can across the grain. Freezing it for twenty minutes first makes that easy. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
150 g Cooked rice noodles (Japchae uses sweet potato glass noodles. Rice noodles are the nearest thing most supermarkets stock and the numbers are similar. Cooked weight, after soaking.)
60 g Spinach
50 g Carrot
80 g Mushrooms
50 g Onion
1 clove, about 3 g Garlic
4 tsp (20 g) Tamari
1 tsp (4 g) Sugar
5 g Toasted sesame oil
5 g Sesame seeds
Ingredient notes on the recipe page.

METHOD
1. Mix the tamari, sugar, garlic and half the sesame oil. Put a third of it on the beef and leave it while you cut the vegetables into matchsticks and slices.
2. In a hot non-stick pan, cook the onion for two minutes, then the carrot for two, then the mushrooms for three, each with a pinch of salt, moving each to a bowl as it is done.
3. Wilt the spinach in the pan with a splash of water and squeeze it dry.
4. Fry the beef over the highest heat for ninety seconds until just browned. Add the noodles, all the vegetables and the rest of the dressing and toss for a minute. Finish with the last of the sesame oil and the seeds.

Contains soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/japchae-beef-vegetable-noodles

AI-generated images illustrating the recipe.

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