Jap Chae (Korean Stir Fry Noodles - GF)
Senin, 03 Juni 2019
INGREDIENTS
6 oz beef (filet mignon or boneless ribeye recommended for tenderness) cut into bit size strips
4 garlic cloves, minced, divided
1 TB plus 3 tsp granulated sugar, divided
4 TB soy sauce, divided
4 TB Asian toasted sesame oil, divided (caramel brown in color; found in Asian aisles of grocery stores)
olive oil for cooking
1 medium onion, thinly sliced
2 carrots, peeled and cut into matchsticks
4 large dried Shitake mushrooms, soaked in warm water 1-2 hours to soften, cut into thin strips
8 oz white mushrooms, thinly sliced
8 oz baby spinach leaves (bagged/prewashed is easiest)
10 oz Sweet potato starch noodles (sometimes called sweet potato vermicelli or Dangmyeon)
2 whole stalks green onion, ends removed, cut into bite size pieces
table salt and freshly ground black pepper
2 TB toasted sesame seeds for garnish
INSTRUCTIONS
In a bowl, combine beef with half of the minced garlic, 1 tsp sugar, 2 tsp soy sauce, 1 tsp sesame oil, and 1/4 tsp ground black pepper. Stir to combine, cover, and chill in fridge.
In a large nonstick pan, add 2 TB olive oil over medium heat. Once oil is hot, add onion, carrots, shitake mushrooms, and a pinch of salt (1/8 tsp.) Cover and stir over medium heat about 3 minutes or until onion is translucent. Add white mushrooms and pinch of salt. Stir for 2 minutes or until mushrooms just turn soft. Add spinach and stir jut until wilted. Transfer mixture to a very large bowl, cover, and keep warm.
Bring a large pot of salted water to boil.