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Speedy Stir-Fry

Korean steak japchae with glass noodles and stir-fried vegetables

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 710 Calories/Serving

35 – 45 Minutes

This noodle stir-fry is one of Korea’s most popular. Seared steak and the gluten-free noodles come together in an umami-rich sauce of garlic, ginger, and sesame.

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Ingredients

  • 1 ounce dried shiitake mushrooms
  • 5 ounces glass (sweet potato) noodles
  • 6 scallions
  • 1 red bell pepper
  • 10 ounces top sirloin steak strips
  • ¼ pound shredded carrots
  • 5 ounces baby spinach
  • Sun Basket paleo stir-fry blend (coconut aminos - sesame oil - fresh garlic - fresh ginger)
  • 1 tablespoon sambal oelek (optional)

Ingredient IQ

Obangsaek (obang means “five directions” and saek means “color”) is a spiritual aspect of Korean life present in clothing, art, and cooking. It ties each cardinal direction, element of life, and vital bodily organ to one of five colors: black, blue, red, white, or yellow. A meal containing all five hues symbolizes a balanced life so with the rainbow of fresh vegetables packed into this dish, we’d say balance achieved.

Instructions

1

Prep the mushrooms

In a small bowl, soak the shiitake mushrooms in very hot tap water until softened, 10 to 15 minutes. Drain the mushrooms; discard the stems and thinly slice the mushroom caps.
While the mushrooms soak, prepare the glass noodles.

2

Cook the glass noodles

Bring a medium sauce pot of water to a boil. Add the glass noodles and cook until tender, 8 to 10 minutes. Drain and rinse with cold water.
While the water heats and the noodles cook, start the stir-fry.

3

Prep the stir-fry ingredients

  • Trim the root ends from the scallions; cut the scallions on the diagonal into 2-inch lengths.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.

4

Sear the steak; cook the stir-fry

  • 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 generously with salt and pepper.
In a wok or large frying pan over medium-high heat, warm 1 tablespoon 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 the steak to a plate.
Add the mushrooms and scallions to the pan, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the bell pepper and carrots and cook, stirring often, until crisp-tender, 3 to 4 minutes. Stir in the spinach and cook until just wilted, 1 to 2 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. Season to taste with salt and pepper.

5

Finish the dish

In a large bowl, toss together the glass noodles and stir-fry blend. Add the steak stir-fry and toss to incorporate. Season to taste with salt and pepper.

6

Serve

Transfer the noodles to individual bowls and serve the sambal oelek, if using, on the side.

Nutrition per serving: Protein: 39g (78% DV), Fiber: 9g (36% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 5g, Saturated Fat: 3g (15% DV), Cholesterol: 100mg (33% DV), Sodium: 540mg (23% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 98g (33% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts.

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