Beef & Vegetables With Sesame Glass Noodles (Japchae)

1. 1

   In a bowl mix together the soy sauce, sesame seed oil, honey, pepper, and garlic. In a separate bowl, place 2 tablespoons of the mixture with the sliced beef. Combine and leave to marinate for at least 15 minutes. Set aside the remaining mixed sauce.

2. 2

   In the meantime, add a drizzle of sunflower oil to a frying pan and place over a medium heat. Add the beaten egg and fry gently for a couple of minutes on each side, until set, taking care not to color it too much. Remove from the pan and cool, then slice into 3 equal lengths, lay each piece on top of the other and cut them into julienne strips. Set aside.

3. 3

   Rinse the spinach, then put it straight into a large empty pan on a high heat. Turn the spinach as it wilts down-this will only take a couple of minutes. Transfer the spinach to a sieve and gently press the remaining water out of it, then place it on a plate while still warm and season with 1/2 teaspoon each of sesame seed oil and soy sauce. Set aside.

4. 4

   In the same pan, add in 1 tablespoon of sunflower oil and stir-fry the mushrooms, carrots, and onion high heat for 3 to 4 minutes, until slightly softened but not colored. Remove from the heat and season with 1 teaspoon each of soy sauce and sesame seed oil. Finally add in the beef and fry over a high heat for 2 to 3 minutes until cooked.

5. 5

   Bring a large pan of water to the boil. Add the noodles and cook for 7 to 8 minutes until tender. Drain the noodles fully and then return them to the pan with the remaining mixed sauce from earlier. Stir-fry for 2 minutes until the noodles have soaked up all the sauce. Turn off the heat and add all of the cooked vegetables and the beef, and half of the sliced egg. Gently combine everything together, then place into bowls with the remaining sliced egg on top. Sprinkle over some sesame seeds and, if using, chile. Serve immediately.

* Per serving · 4 servings · Values may vary.