KR
South Korea
Asia
KR
Springy sweet potato noodles tossed with beef, spinach, mushrooms, vegetables, soy sauce, and toasted sesame oil.
30 min
25 min
6 servings
Medium
55 min
8 oz (225 g) Korean sweet potato noodles; 5 oz (140 g) beef sirloin; 2 tbsp soy sauce; 1 tsp sugar; 2 1/2 tbsp sesame oil, divided; 2 garlic cloves; 5 oz (140 g) spinach; 1 carrot; 1/2 yellow onion; 4 oz (115 g) shiitake mushrooms; 1 red bell pepper; 2 tbsp neutral oil; 1 1/2 tbsp brown sugar; 2 tsp sesame seeds
1. Marinate beef with 1 tablespoon soy sauce, sugar, 1 teaspoon sesame oil, and half the garlic for 15 minutes. 2. Blanch spinach for 30 seconds, cool, squeeze dry, and cut. 3. Cook noodles and drain. 4. Cook beef for 2 to 3 minutes and transfer to a bowl. 5. Cook carrot, onion, mushrooms, and bell pepper for 4 to 5 minutes. 6. Add vegetables and spinach to the beef. 7. Add noodles, remaining soy sauce, brown sugar, garlic, and sesame oil. 8. Toss while warm. 9. Finish with sesame seeds.
SCHNAX TIP
Snip the cooked noodles a few times with kitchen scissors so they are easier to eat.