Japchae
1/2 package Japchae noodles (about 6 oz)
4 oz finely sliced sirloin (I used precut Pho beef)
1 cup sliced carrots
1 cup sliced red bell pepper
1 cup sliced onions
1/2 c sliced Chinese eggplant
1 egg, whisked
2 Tbsp olive oil- divided
Marinade
1 tsp minced garlic
1 Tbsp coconut aminos
1 tsp vinegar (I used rice vinegar but that's not specifically Paleo. Substitute if desired)
1 tsp sesame oil
Sauce mixture
1/4 c coconut aminos
1 Tbsp honey
1 Tbsp sesame oil
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| what the egg should look like! |
1 tsp srirachi chili sauce
1 tsp minced garlic
salt and pepper to taste
1. Mix beef and marinade together and marinate for 30 minutes or so.
2. Heat 1 tablespoon olive oil in a large saucepan on medium.
3. Pour egg into pan like an omelet. Cook until lightly brown. Slice finely and set aside.4. Add additional tablespoon of oil to pan and heat on medium high.
5. Add vegetables and cook 5-6 minutes until softened. Remove from pan.
6. Add beef to pan and fry until thoroughly cooked (about 6-7 minutes).
7. Combine sauce ingredients in a small bowl and add to saucepan with beef. Reduce until slightly thickened, 2-3 minutes.
8. Add vegetables and egg back into saucepan. Toss to coat. Garnish with sesame seeds, cilantro, or green onion. Serve hot.
