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For this crowd-pleasing noodle dish, an umami (or savory) blend of garlic, soy glaze, sesame oil, and more brings rich bites of beef and crisp vegetables together. We’re garnishing it all with furikake—a Japanese seasoning that highlights a delicious mix of dried seaweed, sesame seeds, and chile flakes.
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Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel the carrots; halve lengthwise, then thinly slice crosswise. Combine the quartered peppers and sliced carrots in a bowl. Peel and roughly chop 2 cloves of garlic; place in a separate bowl. Add the soy-miso sauce, soy glaze, sesame oil, vinegar, demi-glace, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.
In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the prepared vegetables; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened.
Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through.
Meanwhile, using your hands, carefully separate the noodles. Add the noodles and sauce to the pot. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly coated and the noodles are heated through. Taste, then season with salt and pepper if desired. Serve the finished beef and noodles garnished with the furikake. Enjoy!
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