In order to bring you the best organic produce, some ingredients may differ from those depicted.
Korean steak japchae with glass noodles and stir-fried vegetables
Gluten-Free Friendly, Dairy-Free, Protein Plus
2 Servings, 610 Calories/Serving
35–50 Minutes
This noodle stir-fry is one of Korea’s most popular. Seared steak and gluten-free noodles come together in an umami-rich sauce of garlic, ginger, and sesame.
In your bag
- ½ ounce dried shiitake mushrooms
- 5 ounces glass (sweet potato) noodles
- 3 organic scallions
- 1 organic red or other bell pepper
- Steak options:
- 2 top sirloin steaks (about 5 ounces each)
- 2 Black Angus filet mignons (about 5 ounces each)
- 2 ounces organic shredded carrots
- 3 ounces organic baby spinach or other leafy greens
- Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)
- 2 tablespoons sambal oelek (optional)
Nutrition per serving
Calories 610, Total Fat 18g (23% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 850mg (37% DV), Total Carb. 79g (29% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 32g
Contains:
Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Soften the mushrooms
In a small sauce pot, combine the shiitake mushrooms and enough water to cover. Bring to a boil, cover, and cook, stirring occasionally, until softened, 3 to 5 minutes.
While the mushrooms are softening, prepare the glass noodles.
2
Cook the glass noodles
Bring a medium [large] sauce pot of water to a boil. Add the glass noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water.
While the water is heating and the noodles are cooking, prepare the stir-fry.
3
Prep the stir-fry ingredients
- Trim the root ends from the scallions; cut the scallions crosswise into 2-inch lengths.
- Drain the mushrooms; discard the stems and thinly slice the caps.
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
- Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
4
Cook the steak japchae
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate.
Stir the scallions and mushrooms into the pan, season with salt and pepper, and cook over medium-high heat until the scallions start to soften, 1 to 2 minutes. Add the bell pepper and carrots and cook, stirring often, until crisp-tender, 3 to 4 minutes. Return the steak and any accumulated juices to the pan and continue cooking, stirring occasionally, until cooked through, 2 to 3 minutes for medium. Stir in the spinach, in batches if needed, and cook until just wilted, 1 to 2 minutes.
Reduce the heat to low and add the glass noodles and stir-fry blend. Gently toss together and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
5
Finish the steak japchae
Serve
Kids Can!
- Cover the mushrooms with water.
- Time the mushrooms and noodles.
- Set the table.