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Pat dry meat with a paper towel, place the meat in a freezer bag, and freeze for 30 minutes to firm it up.
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Remove the meat from the freezer bag and thinly slice against the grain, transfer to a mixing bowl.
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Marinate the meat with 2 tablespoons soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, minced garlic, and a small handful of green onions, mix and marinate for 30 minutes.
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Boil water in a large pot (1/2 to 2/3 full) and blanch spinach for 30 seconds.
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Use a slotted spoon to take the spinach out of the hot water and rinse under cold running water in a colander.
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Gently squeeze out excess water and transfer to a small bowl, add 1 teaspoon sesame oil, a pinch of salt, mix and set aside.
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Add sweet potato noodles to the boiling water, stir, and cook for 7 minutes or until tender.
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Drain and rinse the noodles in a large colander with cold water.
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Use your hands to pick up a handful of noodles and cut the noodles so that they are about 12 inches long, place in a large mixing bowl.
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Season the noodles with 1 tablespoon soy sauce, 1 teaspoon sesame oil, mix, and set aside (if allergic to sesame oil, use any allergy safe oil to prevent the noodles from sticking).
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Preheat a wok or a large frying pan on medium high heat for a few minutes, the pan is ready when a small splash of water sizzles in the pan.
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Add 1 teaspoon of olive oil in the pan and saute sliced onions until tender, add celery and saute 30 seconds more, set aside.
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Add 1/2 teaspoon of olive oil in the pan and saute the carrot ribbons for 1-2 minutes until tender crisp, set aside.
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Add 1/2 teaspoon of olive oil in the pan and add the beef into the pan, spread it out, and let the beef sear for a minute or two, then stir fry and cooked through, set aside.
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Turn down the heat on the pan to low-medium, add 2 tablespoon soy sauce, 1 tablespoon sugar, and stir to dissolve sugar.
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Add the noodles, meat, and vegetables to the pan and gently stir fry until thoroughly mixed.
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Season to taste with additional soy sauce and drizzle with 1 teaspoon sesame oil, garnish with the rest of the scallions.
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Serve with rice as a main entree or by itself as a side dish.