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Greatest plates · Main
Japchae with Beef and Vegetables
A Korean stir-fry of chewy sweet potato glass noodles tossed with marinated beef, colourful vegetables and a savoury-sweet soy and sesame sauce. The noodles bring the carbs and the beef pushes each serve well past 26 g of protein, so it stands on its own as a full dinner.
Serves 4Prep 25 minCook 20 minBeef
Containsegg · gluten · soy · sesame
Protein 19%Carbs 43%Fat 38%
About 722 kcal a serve — 34 g protein, 78 g carbs, 31 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Marinate the beef
prepCombine the sliced beef with 2 tbsp of the soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil and half the minced garlic. Toss to coat and set aside for 15 minutes.
In the bowlBeef marinade →
rest 15 min
Mix the sauce
prepStir together the remaining soy sauce (about 50 ml), 2 tbsp brown sugar, 2 tbsp sesame oil, the remaining garlic and the sesame seeds. Set aside.
In the bowlJapchae sauce →
combine
Cook the noodles
cookBoil the glass noodles for 6–7 minutes until soft and translucent, then drain and rinse briefly. Cut a few times with scissors and toss with a splash of the sauce so they don't clump.
In the potNoodles →
boil 6–7 min
Scramble the egg
cookHeat a lightly oiled pan over medium heat and cook the beaten eggs into a thin omelette. Slide out, roll and slice into ribbons.
In the panEgg ribbons →
medium heat
Wilt the spinach
cookBlanch the spinach in the hot noodle water for 30 seconds, drain, squeeze out water and season with a pinch of salt.
In the potSpinach →
30 sec
Stir-fry vegetables
cookHeat the vegetable oil in a large pan or wok over high heat. Stir-fry the onion, carrot, capsicum and shiitake for 3–4 minutes until just tender. Add spring onions near the end. Remove to a plate.
In the panVegetables →
high heat 3–4 min
Cook the beef
cookIn the same pan, cook the marinated beef over high heat for 3–4 minutes until browned and cooked through.
In the panBeef →
high heat 3–4 min
Toss it all together
finishReturn the vegetables and noodles to the pan with the beef. Pour over the remaining sauce, add the spinach and egg ribbons, and toss over medium heat for 2 minutes until everything is glossy and evenly coated. Taste and adjust with salt.
In the panCombine →
medium heat 2 min
Serve
serveDivide between four bowls and finish with a sprinkle of extra sesame seeds. Serve warm or at room temperature.
Cook's noteSlice the beef thinly by freezing it for 20 minutes first.
Estimated per serve
722 kcal · 34 g protein · 78 g carbs · 31 g fatestimates, within ~10%
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