with shiitakes / carrots / spinach
This Korean noodle stir-fry has been requested by many community members over the years and we are so excited to finally have it included in a meal plan!
Smarts: Cook each element of the stir-fry separately to ensure they are cooked just right. As you’re cooking, add a splash of water to the pan if it starts to get too dry.
- Steak, boneless ribeye or sirloin - 1 lb , thinly sliced against the grain (sub skirt or flank steak)
- Japchae Sauce and Marinade (ingredients listed separately) - 2 Tbsp
- Garlic - 3 cloves , chopped
- Soy sauce, low-sodium - 3 Tbsp
- Sugar - 1 Tbsp
- Vinegar, rice - 2 tsp
- Oil, toasted sesame - 2 tsp
- Onions, medium - 1 , thinly sliced
- Mushrooms, shiitake - 6 oz , sliced (look for pre-sliced)
- Eggs - 1 , whisked
- Japchae noodles - 4 oz (sometimes called glass noodles or sweet potato noodles)
- Oil, cooking - 2 tsp + 2 tsp + 2 tsp + 2 tsp
- Carrots - 6 oz , shredded (look for pre-shredded)
- Japchae Sauce and Marinade (ingredients listed separately) - 1 Tbsp + 2 Tbsp
- Baby spinach - 5 oz
- Sesame seeds, white - 1 Tbsp
- Gochujang (opt) - for serving
Garlic / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Steak - Freeze steak for 15 minutes to make it easier to slice. Then thinly slice against the grain. (Can be done 1 day ahead)
Make sauce / marinade - Combine garlic, soy sauce, sugar, vinegar, and toasted sesame oil. (Can be done up to 5 days ahead)
Marinate steak - Combine steak with sauce / marinade (portion for steak), tossing to coat. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Mushrooms - Slice mushrooms.
Eggs - Whisk eggs.
Bring a large stockpot of salted water to boil. Cook noodles according to package directions. Drain.
Place a large bowl next to the stove (you’ll transfer each ingredient to this bowl as it finishes cooking).
Heat a wok or large skillet with first portion of cooking oil over medium heat. Add scrambled eggs with a pinch of salt. Scramble, breaking eggs apart until cooked through but still tender. Transfer eggs to mixing bowl and return wok to heat.
Increase heat to medium-high and add second portion of cooking oil. Add mushrooms and saute until mushrooms are tender, 5 to 6 minutes. (Note: If the pan gets dry at any point while cooking the vegetables, add some water to the pan.) Season mushrooms with some salt and transfer to bowl with eggs. Return pan to heat.
Add third part of cooking oil to pan and then onions and carrots. Saute until very tender, 7 to 8 minutes. In the last minute of cooking, add first part of sauce (portion for Japchae). Transfer onions and carrots to bowl with other ingredients. Return pan to heat.
Add fourth part of cooking oil to pan and then beef (including marinade). Saute beef until nearly cooked through, 4 to 5 minutes. Season with some black pepper while it cooks.
To skillet with beef, add noodles, spinach, and remaining sauce. Toss everything together and cook until spinach starts to wilt.
Toss together all of the cooked Japchae ingredients until evenly combined (do this in the wok or in the bowl).
Serve Japchae with sesame seeds and Gochujang on top. Enjoy!