Beef japchae with sesame vegetables

• 200 g sweet potato glass noodles
• 250 g beef sirloinsliced into thin strips against the grain
• 4 tbs soy sauce
• 3 tbs toasted sesame oil
• 2 tbs brown sugar
• 4 garlic clovesminced
• 2 medium carrotsjulienned
• 1 large red bell pepperthinly sliced
• 150 g fresh spinach
• 4 scallionscut into 5cm lengths
• 150 g shiitake mushroomsstems removed, thinly sliced
• 1 tbs sesame seeds
• 2 tbs avocado oil
• ½ tsp black pepper

1. 1

   Bring the large pot of water to a rolling boil. Add the sweet potato glass noodles and cook according to package directions, usually 6-7 minutes, until they're translucent and slippery-chewy with no hard core. Drain, rinse under cold water to stop cooking, and snip them a few times with kitchen scissors so they're easier to toss. Set aside in the large mixing bowl.

   Tip: Rinsing with cold water prevents the noodles from clumping into one giant mass.

2. 2

   While the noodles cook, whisk together the soy sauce, 2 tablespoons of toasted sesame oil, brown sugar, minced garlic, and black pepper in a small bowl. Pour half of this sauce over the sliced beef and toss to coat. Reserve the other half for the noodles.

3. 3

   Heat 1 tablespoon of avocado oil in the skillet over high heat until it shimmers and just barely smokes. Add the marinated beef in a single layer and sear without moving for about 2 minutes, until the edges caramelize and turn deep brown. Flip and cook another minute until just cooked through. Transfer to a plate.

   Tip: Don't crowd the pan — work in batches if needed. High heat and space are what give you that seared crust instead of steamed meat.

4. 4

   Return the skillet to high heat with the remaining 1 tablespoon of avocado oil. Add the carrots and shiitake mushrooms and cook for 2-3 minutes, tossing frequently, until the mushrooms shrink and turn golden at the edges and the carrots soften slightly but still have bite.

5. 5

   Add the red bell pepper and scallions to the skillet. Cook for another 1-2 minutes, tossing often, until the peppers brighten in color and the scallions turn fragrant and slightly wilted.

6. 6

   Add the spinach to the skillet and toss constantly for about 30-45 seconds, just until it wilts down and turns vibrant green. Remove the skillet from heat immediately.

7. 7

   Add the cooked vegetables, seared beef (plus any resting juices), and the reserved sauce to the mixing bowl with the noodles. Toss everything together with tongs, lifting and turning until the noodles are evenly coated and glossy. Drizzle the remaining 1 tablespoon of toasted sesame oil over the top and toss once more.

8. 8

   Divide among plates and scatter sesame seeds over each serving.

   Tip: Japchae is great at room temperature too. Leftovers keep in the fridge for up to 3 days — reheat gently in a skillet over medium-low heat with a splash of water to loosen the noodles, or enjoy cold.

• large pot (6-liter (6-quart))
• skillet (30cm (12-inch))
• cutting board
• mixing bowl (large)
• tongs

Per serving

Nutritional values are estimates only.