Japchae (Korean Noodle Stir-Fry)

Cook the sweet potato noodles al dente, according to package directions, in a large stockpot of boiling water. Transfer the noodles to a strainer, rinse with cold water until chilled, strain out excess water, drizzle with sesame oil, toss until coated, and set aside.

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

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

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 to a separate plate and set aside.

Reduce heat to medium-high. Add remaining oil and onion. Sauté for 3 minutes, stirring occasionally. Add mushrooms, bell pepper, carrot, and garlic cloves, and sauté for 4-5 more minutes, stirring occasionally, until veggies reach desired softness. Stir in spinach and cook for 2 more minutes, tossing frequently, until spinach is wilted.

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

Taste and season with extra soy sauce and/or black pepper if needed.

Serve warm, garnished with toasted sesame seeds and green onions.