Japchae (Quick Korean Noodle Stir-Fry)

Cook the noodles: Cook the sweet potato noodles al dente, according to package directions, in a large stockpot of boiling water. (Be careful not to overcook the noodles, or they will become mushy in the stir-fry.) Transfer the noodles to a strainer, and rinse with cold water until chilled. Strain out any extra water, drizzle the noodles with a drizzle of sesame oil, toss until the noodles are evenly coated, and set aside.

Marinate the steak. Combine the steak, soy sauce, and a generous pinch and black pepper in a large bowl, and toss to combine. Let the steak marinate for 5 minutes (or up to 30 minutes).

Prep the sauce. Whisk all of the sauce ingredients together in a small bowl until combined.

Stir-fry the steak. Heat 1 tablespoon oil in a large sauté pan over high heat. Add the steak and sauté for 4-5 minutes, stirring occasionally, until cooked through. Transfer steak to a separate clean plate, and set aside.

Stir-fry the veggies. Reduce heat to medium-high. Add the remaining 1 tablespoon oil and the onion. Sauté for 3 minutes, stirring occasionally. Then add in the mushrooms, bell pepper, carrot and garlic cloves and sauté for 4-5 more minutes, stirring occasionally, until the veggies reach your desired level of softness. (I like mine to still be a touch crispy.) Stir in the spinach, and cook for 2 more minutes, using tongs to toss the veggie mixture frequently, until the spinach has wilted.

Combine everything. Remove pan from heat. Add the cooked noodles, steak and sauce to the veggie mixture, and toss to combine.

Taste and season. Give the noodles a taste, and season with extra soy sauce and/or black pepper if needed.

Serve warm. Garnished with lots of toasted sesame seeds and green onions.