Dinner Tonight: Korean Japchae Noodles with Spinach Carrot and Beef Recipe

Ingredients

• 4 tablespoons soy sauce
• 1 tablespoon brown sugar
• 8 ounces dried Korean glass noodles
• 3 ounces fresh shitake mushrooms, stems removed, thinly sliced
• 2 teaspoons sesame oil
• 2 tablespoons canola oil
• ½ cup thinly sliced onion
• 2 garlic cloves, minced
• 3 scallions, ends trimmed, cut into 1-inch pieces
• 6 ounces flank steak, very thinly sliced against the grain
• 1 carrot, peeled, end trimmed, cut into matchsticks
• ¼ pound spinach leaves
• 1 tablespoon sesame seeds

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