Beef and Mixed Vegetable Glass Noodle Salad

Hello everyone! This time, I'd like to share how to make beef and mixed vegetable glass noodle salad. There are quite a few steps involved, but since it's not very difficult, this is a glass noodle salad dish that you can easily make at home.

Ingredients

• Glass noodles 170 grams
• Carrot 1
• Shallot 1 bulb and spring onion 2 stalks
• Mushroom 4 pieces
• Spinach 170 grams

• Beef 110 grams
• Oil, salt, and ground pepper
• Fish sauce 3 tablespoons, sugar 2½ tablespoons, thinly sliced garlic 2 teaspoons
• Sesame oil 2 tablespoons and sesame seeds 2 teaspoons

Step-by-step instructions

1. In a bowl, combine the fish sauce, sugar, sesame oil, garlic, and sesame seeds, and mix well until the sugar is completely dissolved.

2. Thinly slice the shallot, and cut the carrot and spring onion into strips.

3. Thinly slice the beef and add 1 tablespoon of the fish sauce mixture made earlier, then massage it in well. Also thinly slice the mushrooms and massage them with 1 tablespoon of the sauce.

4. Put the spinach into boiling water and soak it for about 2 minutes. Then rinse it in cold water. After that, cut the spinach into pieces about 2 inches long and massage it well with salt and ground pepper.

5. Bring water to a boil in a pot, and once it's boiling vigorously, add the glass noodles and boil for about 6 minutes. Then rinse them in cold water. Cut the glass noodles into about 6-inch lengths, transfer them to a large bowl, and mix with 2 tablespoons of the fish sauce mixture.

6. Heat the wok. Then add the glass noodles and stir-fry for about 4 minutes. Once done, transfer them back into the bowl.

7. Add half a tablespoon of oil to the pot, and once the oil is hot, add the shallot, salt, and ground pepper and sauté. Once the shallot softens, add the spring onion and fry for a few seconds. Then put the glass noodles back into the pot and stir-fry. Add the carrot and fry for about 2 minutes. Once everything is well fried, transfer the glass noodles back into the bowl.

8. Add the beef and mushrooms to the wok and stir-fry for about 3 minutes. Then transfer them into the glass noodle bowl.

9. Next, add the spinach into the bowl, pour in all the remaining fish sauce mixture, and mix well. Taste for seasoning, and if needed, add more fish sauce or sugar.

And there you have it — a delicious beef and mixed vegetable glass noodle salad. Enjoy it while it's tasty!

Source: Koreanbapsang.com