Korean steak japchae with glass noodles and stir-fried vegetables

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Korean steak japchae with glass noodles and stir-fried vegetables

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

4 Servings, 620 Calories/Serving

25–35 Minutes

Gluten-free Korean sweet potato glass noodles get tossed in garlic, ginger, and sesame sauce in a quick-to-make steak stir-fry.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 ounces dried shiitake mushrooms
  • 10 ounces glass (sweet potato) noodles
  • 6 scallions
  • 2 red bell peppers
  • 1 or 2 heads baby bok choy (about ½ pound)
  • 1 pound top sirloin steak strips
  • ½ pound shredded carrots
  • ½ pound baby spinach
  • Sun Basket paleo stir-fry blend (coconut aminos - sesame oil - fresh garlic - fresh ginger)
  • 2 tablespoons sambal oelek (optional)

Nutrition per serving

Calories: 620, Protein: 32g (64% DV), Fiber: 7g (28% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 80mg (27% DV), Sodium: 670mg (28% DV), Carbohydrates: 93g (31% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Soak the mushrooms

In a small sauce pot, combine the shiitake mushrooms and enough water to cover. Bring to a boil, remove from the heat, and let stand until softened, 8 to 10 minutes.
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 just 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 stems, ribs, and seeds from the bell peppers; thinly slice the peppers.
  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then thinly slice crosswise.

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.
  • Drain the mushrooms; discard the stems and thinly slice the caps.
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 scallions and mushrooms to the pan, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the bell peppers and carrots and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the bok choy and spinach and cook until the bok choy starts to soften and the spinach is just wilted, 1 to 2 minutes. Return the steak and any accumulated juices to the pan and continue cooking 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.

Serve

Transfer the noodles to individual bowls and serve the sambal oelek, if using, on the side.
Kids Can!
  • Toss the glass noodles with the steak.
  • Practice saying “japchae.”
  • Set the table.
  • Serve the meal.
  • Compliment the cook.