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1
Combine all the ingredients.
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2
Marinade the thinly cut beef in the combined .
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3
Cook the cellophane noodles in boiling water, rinse and drain.
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4
Cut into bite sizes.
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5
Slice the onion and shiitake mushroom.
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6
Julienne the carrot.
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7
I used shimeji mushrooms instead of a shiitake mushroom and added spinach in this photo.
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8
Heat the oil in a frying pan and stir-fry the carrot and onion.
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9
Fry the mushrooms quickly.
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10
Season lightly with salt and pepper.
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11
I fried the vegetables separately, but you can fry them in one go.
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12
Fry the beef and save the marinade.
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13
I had only gizzards in my fridge, so I used them instead of the beef in this photo.
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14
When the meat is cooked halfway through, add the cellophane noodles.
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15
Separate the noodles with your chopsticks if they are stuck together.
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16
Add the marinade of the beef and continue to cook.
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17
Once the marinade has completely evaporated, return the vegetables and mix well.
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18
Check the taste and adjust the seasoning with salt, pepper and sesame oil.
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19
After everything is mixed well, add the spinach.
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20
Mix quickly.
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21
Spinach can be cooked through even with just the residual heat.
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22
Transfer onto a serving dish.
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23
Sprinkle with white sesame seeds.
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24
Garnish with chilli powder and chilli threads.
