Korean steak japchae with glass noodles and stir-fried vegetables
Paleo, Gluten-Free, Dairy-Free, Soy-Free
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.
- 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)
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.
Prep the mushrooms
While the mushrooms soak, prepare the glass noodles.
Cook the glass noodles
While the water heats and the noodles cook, start the stir-fry.
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.
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.
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.
Finish the dish
- 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.