Korean-style glass noodles with beef

Ingredients:

• 140-170 g glass rice noodles
• 1/3 cup soy sauce
• 5 tbsp. sesame oil
• 1 clove of garlic, chopped
• 1/3 cup brown sugar
• 1.5 tbsp. apple cider vinegar
• 340 g beef flank, cut across the grain into thin slices
• 1 onion, cut into half rings
• Coarse salt
• 280 g shiitake mushrooms, stems removed, caps coarsely chopped
• 1 tbsp. grated carrots
• 6 cups baby spinach (about 280 g)

Preparation:

1. Cover the noodles with warm water, let them soften for 5-10 minutes, then drain. Cut the noodles into short pieces with kitchen scissors.
2. Meanwhile, combine the soy sauce, 3 tablespoons of sesame oil, garlic, brown sugar, and vinegar in a bowl. Place the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture.
3. Heat 2 teaspoons of sesame oil in a large skillet over high heat. Add the onion and 1 teaspoon of salt and cook, stirring constantly, for 2 minutes. Add the beef and continue cooking, stirring constantly, until cooked through. Transfer the beef and onion to a bowl.
4. Wipe the pan dry, heat to high, and add 2 teaspoons of sesame oil. Add the mushrooms and carrots and cook, stirring constantly, for 3 minutes. Add the noodles and 2 tablespoons of the soy sauce mixture; cook, stirring constantly, for another minute. Add 1/3 cup of water and continue cooking for another 3 minutes. Transfer to the bowl with the beef.
5. Wipe the pan dry, heat to high, and add 2 teaspoons of sesame oil. Add the spinach and remaining soy sauce mixture and cook, stirring, for 1 minute. Add the spinach to the beef and stir.