Soy-Free Beef Japchae

Experience the bold, savory flavors of *Soy-Free Beef Japchae*, a gluten-free twist on the classic Korean noodle dish. This vibrant recipe swaps traditional soy sauce for naturally sweet and salty coconut aminos, making it perfect for soy-sensitive eaters without sacrificing taste. Tender strips of marinated beef sirloin are stir-fried with colorful vegetables like carrots, bell peppers, and shiitake mushrooms, then tossed with chewy sweet potato noodles and a fragrant sesame oil glaze. Packed with nutrients from fresh spinach and garnished with green onions and toasted sesame seeds, this quick-to-make, one-pan dish is a visually stunning and flavor-packed meal you’ll love. Perfect for weeknights or as a healthier, homemade alternative to takeout!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

8. Season with an additional pinch of salt and black pepper to taste, if necessary.

Step 9

9. Remove from the heat and garnish with 2 tablespoons of toasted sesame seeds and the chopped green onions.

Step 10

10. Serve warm and enjoy your soy-free beef japchae!

Nutrition Facts

Serving size	(1233.5g)

Amount per serving	% Daily Value*
Calories	1787.8

Total Fat 115.6g	0%
Saturated Fat 23.1g	0%
Polyunsaturated Fat 11.8g
Cholesterol 223.5mg	0%
Sodium 3885.0mg	0%
Total Carbohydrate 112.0g	0%
Dietary Fiber 21.8g	0%
Total Sugars 41.5g
Protein 83.2g	0%

Vitamin D 27IU	0%
Calcium 433.5mg	0%
Iron 14.3mg	0%
Potassium 3528.8mg	0%

*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.

Source of Calories

Fat: 57.1%

Protein: 18.3%

Carbs: 24.6%