Eggless Gluten Free Japchae
Total time1 hr 10 min
Prep time25 min
Cook time30 min
5.0(26)
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz sweet potato glass noodles (dangmyeon)
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
- 3 cloves garlic, minced
- ¼ tsp black pepper
For the sauce
- 3 tbsp tamari
- 2 tbsp sesame oil
- 1 tbsp sugar
- 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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