Jap Chae by Sagnes Jane recipes

Ingredients

• 6 oz beef (filet mignon or boneless ribeye recommended for tenderness) cut into bit size strips (I use pork instead of beef.)
• 4 garlic cloves, minced, divided
• 1 TB plus 3 tsp granulated sugar, divided
• 4 TB soy sauce, divided
• 4 TB Asian toasted sesame oil, divided (caramel brown in color; found in Asian aisles of grocery stores)
• olive oil
• 1 medium onion, thinly sliced
• 2 carrots, peeled and cut into matchsticks
• 4 large dried Shitake mushrooms, soaked in warm water 1-2 hours to soften, cut into thin strips
• 4 large dried Shitake mushrooms, soaked in warm water 1-2 hours to soften, cut into thin strips
• 8 oz white mushrooms, thinly sliced
• 8 oz baby spinach leaves (bagged/prewashed is easiest)
• 10 oz Sweet potato starch noodles (sometimes called sweet potato vermicelli or Dangmyeon)
• 2 whole stalks green onion, ends removed, cut into bite size pieces
• table salt
• freshly ground black pepper
• 2 TB toasted sesame seeds for garnish

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