Korean · Dinner
Stir Fried Glass Noodles (Gluten-Free)
Beef sirloin strips stir fried with sweet potato glass noodles, carrot, onion, and spinach in a gluten-free tamari, sesame oil, and brown sugar glaze. The noodles turn glossy and chewy while the beef stays tender, finished with sesame seeds and scallion for a savory-sweet Korean-style noodle dish.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
24.6gFat
58.7gCarbs
11.2gSugar
4.9gFiber
1380mgSodium
102mgChol
6.8gSat Fat
870mgPotassium
95mgCalcium
4.6mgIron
2.3mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice the beef sirloin into thin strips, julienne the carrot, thinly slice the onion and scallion, and mince the garlic.
2
Marinate
Toss the sliced beef with 1/2 tbsp tamari in a small bowl; let sit at room temperature for 10 minutes.
3
Boil
Cook the glass noodles in boiling water over high heat for 6-7 minutes until translucent and tender, then drain and rinse briefly under cold water.
4
Sear
Heat the vegetable oil in a wok over high heat; sear the marinated beef for 2-3 minutes, stirring constantly, until browned at edges.
5
Toss
Add garlic, onion, and carrot to the wok over medium-high heat, then add noodles, spinach, remaining tamari, sesame oil, brown sugar, and black pepper; toss for 2-3 minutes until glossy.
6
Plate
Transfer to a plate and top with sesame seeds and sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 5 oz140g dried sweet potato glass noodles (dangmyeon)
- 2/3 cup70g carrot
- 11 onion (120g)
- 22 small handful (50g) baby spinach
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp tamari (gluten-free soy sauce)
- 2 tbsp2 tbsp sesame oil
- 2 tsp2 tsp brown sugar
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp sesame seeds
- 22 scallion
- 1/4 tsp1/4 tsp black pepper
