Korean Japchae Zucchini Noodles

• Gluten free

• Meat

  • 1/2 lb Beef, lean

• Produce

  • 6 oz Baby spinach and/or baby kale, fresh
  • 1 Carrot, medium
  • 1 Garlic clove
  • 2 stalks Green onion
  • 4 Mushrooms, fresh
  • 1/2 Onion
  • 3 Zucchini, medium

• Refrigerated

  • 1 Egg

• Condiments

  • 1 1/2 tbsp Honey
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1 Cooking oil
  • 1 tsp Sesame oil, Asian

Found on steamykitchen.com

Ingredients

• 3 tablespoons soy sauce
• 1 1/2 tablespoons honey
• 1 teaspoon Asian sesame oil
• 1/2 pound lean beef, very thinly sliced
• 1/2 onion, very thinly sliced
• 1 egg, beaten
• 3 medium zucchini (about 18 ounces total)
• 1 medium carrot
• 2 stalks green onion, cut into 1 lengths
• 1 garlic clove, finely minced
• 4-5 fresh mushrooms, very thinly sliced
• 6 ounces fresh baby spinach and/or baby kale
• 1 tablespoon sesame seeds
• cooking oil

Directions

• 1. In a small bowl, whisk together the soy sauce, honey and sesame oil. In a large bowl, combine the beef and the onions. Pour in just 1/3 of the soy/honey/sesame oil mixture. Mix well with the beef and onions, set aside to marinate on the counter while you prepare the rest of recipe. 2. Using a spiralizer on spaghetti setting (about 1/8-inch), spiralize the zucchini. Cut the zucchini noodle strands into easy-to-eat lengths, then set zucchini aside. Spiralize the carrots using the same setting. Cut carrot strands into 2 lengths to make it easier to stir fry. Gather all the remaining ingredients and have them nearby the stove for easy access. 3. EGG: Heat a wok or large saute pan over medium-high heat. When hot, swirl in a little cooking oil. Pour in the beaten egg and tilt the pan so that the egg cooks in a thin, even layer. Cook until set on the edges and bottom, flip the egg and cook until firm. Remove egg to cutting board and julienne into thin strips. Place egg strips into a large serving bowl or platter. 4. VEG: Give the pan a good wipe if needed, return to medium-high heat. When hot, swirl in cooking oil. Add in the green onions, garlic, mushrooms, spiralized carrots. Stir fry for 30 seconds until the green onions are bright green and the carrots have softened slightly. Add in the spinach/kale and stir fry for 30 seconds until the leaves have softened. Pour in just 1/3 of the soy/honey/sesame oil sauce and toss well. Remove the vegetables to the large serving bowl with the egg. 5. ZUCCHINI: Give the pan a good wipe if needed, return to medium-high heat. When hot, swirl in cooking oil. Add in the zucchini noodles and stir fry until the skin of zucchini is vivid green, and the zucchini begins to turn transluscent. The zucchini should still hold some of its curly shape. Take care not to overcook the zucchini. Pour in the remaining 1/3 of the soy/honey/sesame oil sauce. Toss very well and let the zucchini absorb some of the sauce. Remove the zucchini noodles to a large bowl. 6. BEEF/ONION: Give the pan a good wipe, return to HIGH heat. When hot, swirl in cooking oil. Add in the beef and onion to the pan, use your spatula to spread out the ingredients all over the pan. Let cook, undisturbed for 15-30 seconds, until the edges of the beef turn brown, but is still red in the middle. Toss and flip the beef and onions, stir fry until cooked to your liking. 7. Assembly: In the pan or large serving bowl, mix together all of the ingredients - egg, vegetables, zucchini noodles, beef. Sprinkle with sesame seeds and serve.