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Ingredients

1 tablespoon soy sauce 1 tablespoon sesame oil 2 green onions, finely chopped 1 clove garlic, minced 1 teaspoon sesame seeds 1 teaspoon sugar ¼ teaspoon black pepper ⅓ pound beef top sirloin, thinly sliced 2 tablespoons vegetable oil ½ cup thinly sliced carrots ½ cup sliced bamboo shoots, drained ¼ pound napa cabbage, sliced 2 cups chopped fresh spinach 3 ounces cellophane noodles, soaked in warm water 2 tablespoons soy sauce 1 tablespoon sugar ½ teaspoon salt ¼ teaspoon black pepper

Nutrition Info

259.6 calories carbohydrate: 26.8 g cholesterol: 23.1 mg fat: 12.5 g fiber: 2 g protein: 10.6 g saturatedFat: 2.2 g servingSize: - sodium: 1024.5 mg sugar: 5 g transFat: : - unsaturatedFat: : -

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.

4 servings

A Korean-style noodle dish made with meat and vegetables.