INGREDIENTS
1 lb
Beef tenderloin
1 lb
Baby spinach, fresh
3
Carrots
2 tsp
Garlic
1
Garlic clove
1 1/2 cups
Mung bean sprouts, fresh
1
sheet Nori
2
Zucchini, medium
1
Beef and marinade
2 1/3 tbsp
Soy sauce
2 tbsp
Brown sugar
5 tbsp
Korean gochujang
1/2 tsp
Red pepper flakes
3 tbsp
Sesame seeds, toasted
2 tbsp
Cooking oil
1 1/3 tbsp
Sesame oil
2 tbsp
Sesame oil, Asian
2 tbsp
Vinegar (white or cider)