A refined version featuring colorful egg garnishes (jidan) and high-quality beef tenderloin.
Hands-free mode with voice commands & timers
No ratings yet
Marinate the julienned beef and sliced shiitake mushrooms in a mixture of 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon sesame oil for 20 minutes.
Prepare the Jidan: Whisk egg yolks and whites separately with a pinch of salt. Fry into thin sheets over low heat, then slice into very fine, uniform matchsticks.
Boil the sweet potato noodles for 7 minutes until translucent and chewy. Drain, rinse in cold water, and cut with shears into manageable lengths. Toss immediately with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil to prevent sticking.
Sauté the onions and carrots separately in a lightly oiled pan over high heat with a pinch of salt until just tender but still vibrant; remove and spread on a tray to cool.
In the same pan, stir-fry the marinated beef and mushrooms together until the beef is fully browned and the juices have evaporated.
In a large mixing bowl, combine the noodles, sautéed vegetables, beef, and mushrooms. Add the remaining soy sauce, sugar, sesame oil, and black pepper.
Using your hands (wear food-safe gloves), gently toss the ingredients together to ensure the seasoning is evenly distributed and the noodles are well-coated.
Transfer to a formal serving platter and meticulously arrange the yellow and white egg jidan on top in a decorative pattern, finishing with a sprinkle of toasted sesame seeds.
