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Korean steak japchae with glass noodles and stir-fried vegetables

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

4 Servings, 640 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.

Ingredients

  • 2 ounces dried shiitake mushrooms
  • 10 ounces glass (sweet potato) noodles
  • 6 scallions
  • 2 red bell peppers
  • 1 or 2 heads baby bok choy
  • 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)

Ingredient IQ

Obangsaek (obang means “five directions” and saek means “color”) is a spiritual aspect of Korean life that ties each cardinal direction and element of life to one of five colors: black, blue (or green), red, white, or yellow. A meal like this, containing all five hues, symbolizes a balanced life.

Instructions

1

Prep the mushrooms

In a small bowl, soak the shiitake mushrooms in very hot tap water until softened, 10 to 15 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 mushroom 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 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.

6

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.

Nutrition per serving: Protein: 32g (64% DV), Fiber: 8g (32% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 80mg (27% DV), Sodium: 540mg (23% DV) (does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 96g (32% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts.

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