Fructose Free Gluten Free Japchae
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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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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