Classic sweet potato starch noodles tossed with julienned vegetables and ribeye strips in a savory soy-sesame sauce.
Hands-free mode with voice commands & timers
No ratings yet
Marinate the beef strips and sliced shiitake mushrooms in a mixture of 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon minced garlic for 20 minutes.
Blanch the spinach in boiling water for 30 seconds, rinse in cold water, squeeze out excess moisture, and season with a pinch of salt and a drop of sesame oil.
Boil the sweet potato starch noodles in a large pot for 7 minutes until translucent and chewy; drain and cut them with kitchen shears into shorter lengths.
In a small bowl, whisk together the remaining soy sauce, sugar, and sesame oil to create the primary seasoning sauce.
Sauté the onions and carrots separately in a lightly oiled pan over medium-high heat until softened but still vibrant in color.
In the same pan, stir-fry the marinated beef and mushrooms until the meat is fully cooked and the juices have reduced.
Place the cooked noodles in a large mixing bowl, pour the seasoning sauce over them, and toss well to ensure they don't stick together.
Add all the prepared vegetables and beef to the noodles, sprinkle with sesame seeds, and toss everything by hand to combine thoroughly.
