Recipe from Fine Cooking Magazine
3 ounces bean threads (cellophane noodles) or thin rice noodles
1/4 cup canola or peanut oil
3 tablespoons soy sauce
1 1/2 tablespoons Asian sesame oil
1 1/2 tablespoons rice vinegar
1 tablespoon light brown sugar
1/2 pound flank steak
1 small zucchini (about 6 ounces), halved and thinly sliced crosswise into half circles
1 cup matchstick-cut or grated carrot (1 large carrot)
1 small yellow onion, halved and thinly sliced crosswise into half circles
1 tablespoon toasted sesame seeds
Bring a 3-quart pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 tablespoon of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.
Heat 1-1/2 tablespoons of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.
Add the remaining 1-1/2 tablespoons oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.
Traditionally, the noodles for this Korean favorite are made of sweet-potato starch, though bean threads or thin rice noodles are also fine.
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