Low Fat Beef Japchae
Transform your weekday dinner routine with this vibrant and guilt-free **Low Fat Beef Japchae**, a healthier twist on the classic Korean stir-fry noodle dish. Brimming with colorful vegetables like spinach, carrots, and bell peppers, and paired with tender strips of lean beef, this recipe balances deliciousness and nutrition effortlessly. Made with gluten-free sweet potato starch noodles (dangmyeon) and seasoned with low-sodium soy sauce and aromatic sesame oil, it delivers authentic flavors with reduced fat and sodium content. Perfectly stir-fried in a non-stick skillet for a light yet satisfying meal, this dish comes together quickly in under 40 minutes. Garnished with spring onions and toasted sesame seeds, it’s a feast for both the eyes and the palate. Ideal for health-conscious food lovers seeking a flavorful Asian-inspired recipe!
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Recipe Information
Ingredients
- 200 grams sweet potato starch noodles (dangmyeon)
- 200 grams lean beef, thinly sliced
- 4 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 unit medium onion, thinly sliced
- 1 medium carrot, julienned
- 1 unit red bell pepper, thinly sliced
- 100 grams baby spinach
- 100 grams mushrooms, sliced
- 2 units spring onions, chopped
- 0.5 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
Instructions
Soak the sweet potato starch noodles in warm water for 20 minutes, then drain and set aside.
In a small bowl, mix the thinly sliced beef with 2 tablespoons of low-sodium soy sauce and half of the minced garlic. Let it marinate while you prepare the vegetables.
Heat a large non-stick skillet or wok over medium heat and add the sesame oil.
Add the remaining garlic to the pan and stir-fry for about 30 seconds until fragrant.
Add the onion and sauté until translucent, about 3-4 minutes.
Increase the heat to medium-high and add the marinated beef to the pan, cooking until it's browned and cooked through, about 5-6 minutes. Then remove the beef from the pan and set aside.
In the same pan, add the carrots, red bell pepper, mushrooms, and spinach. Stir-fry until the vegetables are tender but still crisp, about 4-5 minutes.
Return the beef to the pan and add the soaked noodles. Pour in the remaining 2 tablespoons of soy sauce, and toss everything to combine well.
Season with black pepper and continue stirring for another 2-3 minutes until noodles are cooked and heated through.
Garnish with chopped spring onions and toasted sesame seeds. Serve immediately.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 16.5 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 313 mg | 24% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1820 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
