korean

Sweet Potato Glass Noodles with Beef and Spinach

This stir-fried dish pairs sweet potato glass noodles, dry with beef sirloin, thinly sliced, spinach and shiitake mushrooms, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

85 g Carbohydrates

21 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

77g sweet potato glass noodles, dry 270 kcal
109g beef sirloin, thinly sliced 153 kcal
81g spinach 19 kcal
91g shiitake mushrooms, sliced 20 kcal
18g soy sauce 13 kcal
9g sugar 35 kcal
5g garlic, minced 7 kcal
7g neutral cooking oil 62 kcal
5g toasted sesame oil 44 kcal
4g toasted sesame seeds 23 kcal

Cooking instructions

sweet potato glass noodles
Soak sweet potato glass noodles in warm water 20 minutes (or boil 6-7 minutes) until tender; drain well.
beef sirloinsoy saucesugargarlic
Mix soy sauce, sugar, garlic, and sesame oil in a bowl. Add beef and toss to coat.
beef sirloin
Heat a skillet over medium-high heat. Stir fry beef 2-3 minutes until mostly cooked.
spinachshiitake mushrooms
Add mushrooms and spinach; stir fry 1-2 minutes until spinach wilts.
sweet potato glass noodlessoy sauce
Add noodles and the remaining sauce from the bowl. Toss 1-2 minutes until glossy and well mixed.