Japchae Korean Beef Stir-Fry with Glass Noodles
Japchae Korean Beef Stir-Fry with Glass Noodles, a Well-Balanced Meals beef recipe, ready in 35 minutes, serves 4.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 15
Ingredients
Optional ingredients
Preparation
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Step 1
In a small bowl, whisk together remaining soy sauce, vinegar, soy sauce, brown sugar, and 1 tsp. sesame oil to make a sauce. Arrange cooked and drained noodles in a large bowl. Set both bowls aside.
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Step 2
Heat 1 tsp. remaining oil in a wok or large, deep skillet over MEDIUM-HIGH heat. Add bell peppers, garlic, onions, and carrots and stir-fry until just softened, 5- 7 minutes. Add 1 Tbsp. reserved sauce and cook until fragrant, 2-3 minutes more. Transfer vegetable mixture to bowl with noodles. Add mushrooms to skillet, cook for 3-4 minutes, and again transfer to bowl with noodles.
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Step 3
Return wok to the heat, add remaining 1 tsp. sesame oil, add beef and stir-fry until just cooked through, 3-4 minutes. Transfer beef and its juices to the bowl with noodles and vegetables. Add spinach and remaining reserved sauce and gently toss to combine.
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Step 4
Transfer japchae to bowls, scatter sesame seeds over the top, and serve.
Nutrition Information
Nutrition information per serving: 435 Calories; 170 Calories from fat; 19 g Total Fat (6.1 g Saturated Fat; 7.2 g Monounsaturated Fat); 73.5 mg Cholesterol; 1029.7 mg Sodium; 34.99 g Total Carbohydrate; 5.2 g Dietary Fiber; 29.9 g Protein; 3.9 mg Iron; 738.1 mg Potassium; 0.2 mg Thiamin; 0.4 mg Riboflavin; 12.1 mg Niacin (NE); 0.8 mg Vitamin B6; 1.3 mcg Vitamin B12; 6.1 mg Zinc; 43.4 mcg Selenium; 147.4 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Iron, Zinc, and Choline.. It is a good source of Dietary Fiber, Thiamin, and Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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