Low Sugar Gluten Free Japchae

Total time1 hr 10 min

Prep time25 min

Cook time30 min

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Ingredients

4 servings

For the noodles

8 oz sweet potato glass noodles (dangmyeon)
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For the beef marinade

8 oz beef sirloin or ribeye, thinly sliced against the grain
3 tbsp tamari
1 tbsp sesame oil
1 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 cloves garlic, minced
¼ tsp black pepper

For the sauce

3 tbsp tamari
2 tbsp sesame oil
1 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp black pepper

For the stir-fry

2 tbsp neutral oil, divided
1 medium yellow onion, thinly sliced
2 medium carrots, julienned
1 red bell pepper, thinly sliced
4 oz fresh shiitake mushrooms, stems removed, caps thinly sliced
4 oz fresh baby spinach
½ tsp salt

For serving

2 tsp sesame seeds
3 green onions, thinly sliced (optional)

Instructions

1
In a medium bowl, combine the beef with 3 tbsp tamari, 1 tbsp sesame oil, 1 tbsp sugar, the minced garlic, and ¼ tsp black pepper. Toss to coat, then set aside to marinate for at least 15 minutes at room temperature.
2
While the beef marinates, whisk together the sauce ingredients — 3 tbsp tamari, 2 tbsp sesame oil, 1 tbsp sugar, and ¼ tsp black pepper — in a small bowl and set aside.

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