Ingredients
- 2 lb thin-sliced beef
- 1 lb Korean sweet potato glass noodles (dangmyeon)
- 3 medium carrots, julienned
- 1 large white onion, thinly sliced
- ½ bunch green onions, chopped
- 6 garlic cloves, minced
- ½ lb spinach leaves
- 4 tbsp sesame oil, divided
- 1 tbsp olive oil
- 6 tbsp soy sauce (or tamari if gluten-free)
- 3 tbsp brown sugar
Instructions
- Bring a large pot of water to a boil and add a drizzle of olive oil to prevent sticking.
- Add the sweet potato glass noodles and cook for about 5–6 minutes until softened. Drain and set aside.
- Heat a skillet over high heat and add the sliced beef. Sear until fully browned.
- While cooking the beef, season it with half of the soy sauce, half of the sesame oil, and half of the brown sugar. Mix well, then remove from the skillet and set aside.
- In a separate skillet, heat the remaining olive oil. Add the julienned carrots and sliced onion, cooking until they begin to soften.
- Add the remaining soy sauce, sesame oil, and brown sugar to the vegetables. Stir in the minced garlic and chopped green onions, cooking for an additional minute to blend flavors.
- Add the spinach to the same skillet and stir until the leaves wilt completely.
- In a large mixing bowl, combine the cooked noodles, vegetables, and seasoned beef.
- Toss thoroughly so the sauce coats everything evenly and ingredients are well integrated.
- Serve warm and garnish with additional green onions if desired.
Time & Nutrition
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Calories: 489 kcal per serving
Servings: 10