Japchae with Beef

1. Prep

Bring a pot of water to a boil for the noodles. Prepare all your vegetables and beef, keeping them separate. Mix the soy sauce, sesame oil, and sugar in a small bowl to create the sauce. Set aside.

2. Cook Noodles

Add the sweet potato noodles to the boiling water and cook according to the package instructions, usually around 5 minutes, or until they are soft but still have a slight chew. Drain and rinse under cold water to stop the cooking process. Drizzle with a teaspoon of sesame oil to prevent sticking. Set aside in a large mixing bowl.

3. Cook Protein

Heat 1 tablespoon of avocado oil in a pan over medium-high heat. Add the beef slices and sauté until they are just cooked through, giving them a rich, caramelized exterior. This should take about 2-3 minutes. Remove from the pan and add to the bowl with the noodles.

4. Sweat Aromatics

In the same pan, add another tablespoon of avocado oil if needed. Add the minced garlic and Fresno chili, cooking until they are aromatic but not browned, about 1 minute. This will infuse the oil with flavor. Scoop them out and add them to the noodle mixture.

5. Cook Vegetables

In the same pan, add the onions and carrots, sautéing until they start to soften. Add the bell peppers and shiitake mushrooms, cooking until all vegetables are vibrant and crisp-tender, about 3-4 minutes. The scallions and spinach should be added last, wilting the spinach slightly. This ensures each vegetable maintains its texture and color. Transfer the vegetables to the noodle bowl.

6. Finishing Touches

Pour the sauce over the noodles, beef, and vegetables. Toss everything together while the ingredients are still warm to allow the flavors to meld. Taste and adjust seasoning if necessary.

7. Plate the Dish

Divide between two plates or serve in a large communal bowl. Garnish with a generous sprinkle of cilantro and sesame seeds for a fresh, nutty finish.