Korean Japchae - A Beef And Vegetable Glass Noodle Stir-Fry - cooking recipe

Ingredients

8 ounces rib eye steaks, thinly sliced and most fat removed
1 bunch spinach
2 carrots, peeled and julienned
5 shiitake mushrooms, stems removed and sliced thinly
3 garlic cloves, minced
1 onion, sliced
6 green onions, thinly sliced
3 tablespoons soy sauce, divided
1 1/2 tablespoons sesame oil, divided
1 tablespoon sugar, divided
16 ounces vermicelli rice noodles
2 tablespoons seasoned rice vinegar

Preparation

Bring a pot of water to a boil and add rice noodles. Cook for about 3-5 minutes, then drain and place in large bowl.
Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well.
Wash the spinach and blanch for about 1-2 minutes. Drain well and mix in with noodles.
In a large skillet under medium high heat, add about 1/2 tablespoon of sesame oil and stir-fry the carrots, onions, and garlic. Add that mixture to the noodles.
Add beef and mushrooms to same skillet and cook until beef is done. Add 1 tablespoon soy sauce, and 1/2 tablespoon sugar. Stir in the green onions and add mixture to noodles.
Finally, add in remaining soy sauce and sugar, 2 teaspoons sesame oil, and rice vinegar. Mix well and serve!