Soy-Free Beef Japchae
Transform your weeknight dinner routine with this irresistible Soy-Free Beef Japchae—a vibrant gluten-free twist on the traditional Korean noodle stir-fry! Made with chewy sweet potato noodles, tender marinated beef, crisp sautéed vegetables, and the rich umami of coconut aminos, this recipe delivers all the signature flavors of japchae without soy sauce. Infused with fragrant sesame oil and finished with a sprinkle of toasted sesame seeds, every bite is a flavorful adventure. Perfect as a hearty main dish or a show-stopping side, this quick and easy 50-minute recipe is a crowd-pleaser that’s both allergen-friendly and bursting with wholesome ingredients. Serve it warm for a comforting dish your whole family will love!
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Recipe Information
Ingredients
- 200 grams Sweet potato noodles
- 250 grams Beef sirloin
- 60 ml Coconut aminos
- 2 tablespoons Sesame oil
- 3 units Garlic cloves
- 1 medium Carrot
- 1 medium Red bell pepper
- 100 grams Spinach
- 1 medium Onion
- 150 grams Shiitake mushrooms
- 3 units Green onions
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Toasted sesame seeds
- 3 tablespoons Neutral oil (e.g., vegetable or canola oil)
Instructions
1. Start by soaking 200 grams of sweet potato noodles in a large bowl of hot water for about 20 minutes or until they become pliable. Drain and set aside.
2. Thinly slice 250 grams of beef sirloin against the grain and marinate with 30 ml of coconut aminos, 1 tablespoon of sesame oil, and a pinch of salt and black pepper. Allow it to marinate while you prepare the vegetables.
3. Mince 3 garlic cloves. Julienne 1 medium carrot and 1 medium red bell pepper. Slice 1 medium onion and 150 grams of shiitake mushrooms. Chop 3 green onions into 1-inch pieces.
4. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of neutral oil. Stir-fry the marinated beef until browned and cooked through, about 2-3 minutes. Remove from the pan and set aside.
5. In the same skillet, add another tablespoon of neutral oil. Stir-fry the minced garlic until fragrant, then add the sliced onions, shiitake mushrooms, and red bell pepper. Stir-fry for 3-4 minutes until softened.
6. Add the julienned carrot and 100 grams of spinach to the pan. Stir-fry for an additional 2 minutes until the spinach wilts slightly.
7. Add the drained sweet potato noodles to the pan along with the beef. Pour in 30 ml of coconut aminos, 1 tablespoon of sesame oil, and stir everything together until well combined.
8. Season with an additional pinch of salt and black pepper to taste, if necessary.
9. Remove from the heat and garnish with 2 tablespoons of toasted sesame seeds and the chopped green onions.
10. Serve warm and enjoy your soy-free beef japchae!
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 3885 mg | 169% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 41.5 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 434 mg | 33% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3529 mg | 75% | |
*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.
