“A Korean style noodle dish made with meat and vegetables.” - by Chris J
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
- Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.
Nutrition
Amount Per Serving (4 total)
- Calories
- 264 cal
- 13%
- Fat
- 12.5 g
- 19%
- Carbs
- 27.9 g
- 9%
Based on a 2,000 calorie diet
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Reviews (80)
Rate This Recipe
"Traditionally, bamboo shoots are not used in korean cooking. I advice subsititing the bamboo shoots for shitake mushrooms. Also, I would add yellow onions in addition to the green onions and more garl..." See moreic. We Koreans incorporate a lot of garlic in our cooking. I do not usually add nappa cabbage to my version, but it is nice to add for the additional color."
AROMKIM
"this is not the correct way to make the original recipe. instead of napa cabbage and bamboo shoots try fresh(boiled) or frozen spinach drained with a little sesame oil on it... and adivce is to slight..." See morey sautee the veges before adding them to the noodles.. and it looks prettier if the carrots are cut into veritcal pieces.. and sauteed onions with this dish wouldnt be bad.. lol personally i love it the way my momma makes it ^^~"
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