Korean Japchae - a Beef and Vegetable Glass Noodle Stir-Fry

• rib eye steaks↗8 ounces
• spinach↗1 bunch
• carrots↗2

  peeled and julienned

• shiitake mushrooms↗5

  stems removed and sliced thinly

• garlic cloves↗3

  minced

• onion↗1

  sliced

• green onions↗6

  thinly sliced

• soy sauce↗3 tablespoons

  divided

• sesame oil↗1 1⁄2 tablespoons

  divided

• sugar↗1 tablespoon

  divided

• vermicelli rice noodles↗16 ounces
• seasoned rice vinegar↗2 tablespoons

Step-by-step instructions

1. 1

   Bring a pot of water to a boil and add rice noodles. Cook for about 3-5 minutes, then drain and place in large bowl.

2. 2

   Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well.

3. 3

   Wash the spinach and blanch for about 1-2 minutes. Drain well and mix in with noodles.

4. 4

   In a large skillet under medium high heat, add about 1/2 tablespoon of sesame oil and stir-fry the carrots, onions, and garlic. Add that mixture to the noodles.

5. 5

   Add beef and mushrooms to same skillet and cook until beef is done. Add 1 tablespoon soy sauce, and 1/2 tablespoon sugar. Stir in the green onions and add mixture to noodles.

6. 6

   Finally, add in remaining soy sauce and sugar, 2 teaspoons sesame oil, and rice vinegar. Mix well and serve!