Korean Zucchini Noodles Recipe (Japchae)
"The recipe looks long, but in reality, this is a very simple, fast recipe that cooks in 10 minutes. I detail every step so that you can have visual clues to prevent overcooking. Beef: I like using lean sirloin, sliced very thinly. You can use pre-sliced steak that the butcher sells for cheesesteak sandwiches. For a shortcut, you can use ground beef too. Onion: Make sure you slice the onions very thin. They'll cook the same time as the beef, so if your onion is very thick, they won't cook through as well...."
INGREDIENTS
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4 tablespoons soy sauce
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2 tablespoons honey
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1 1/2 teaspoons Asian sesame oil
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1/2 pound lean beef (very thinly sliced)
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1/2 onion (very thinly sliced)
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1 egg (beaten)
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3 medium zucchini (about 18 ounces total)
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1 medium carrot
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2 green onion (green parts only, cut into 1" lengths)
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2 garlic cloves (finely minced)
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4-5 fresh mushrooms (very thinly sliced)
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6 ounces fresh baby spinach and/or baby kale
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1 tablespoon sesame seeds
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3 tablespoons cooking oil, divided (canola or vegetable oil)
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