Korean Mixed Vegetables with Beef and Vermicelli Noodle - Fiery Foods & Barbecue Central

Ingredients

• 3/4 pound flank or sirloin steak, trimmed and thinly sliced against the grain in strips 2-inches wide
• 1/4 cup dried wood ear mushrooms
• 4 ounces vermicelli noodles
• 3 tablespoons vegetable oil
• 4 cloves garlic, sliced
• 1 tablespoon grated ginger
• 4 green onions, finely chopped including some of the greens
• 4 Thai chiles, stems removed, minced or substitute serrano or jalapeño chiles
• 1 small carrot, julienne cut in 3-inch long pieces
• 1 small red bell pepper, julienne cut in 3-inch long pieces
• 1 1/2 cups chopped fresh spinach
• 1/2 cup straw mushrooms
• 1/2 cup bean sprouts
• Garnish: Chopped fresh cilantro
• Toasted sesame seeds
• 1/4 cup soy sauce
• 2 tablespoons sugar
• 1 tablespoon sesame seed oil
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 green onion, chopped
• 1 teaspoon minced garlic
• 1 teaspoon sesame seed oil