Put a large pot of water on to boil.
Fry in a small amount of oil:
250 g beef, sliced into 3 cm-long, 2mm x 2mm pieces
Wash well and chop into small pieces:
10 shiitake or black mushrooms (if dried, soak in warm water for 5 minutes first)
Blanch and set aside:
300 ml bean sprouts
450 ml spinach (half a bunch)
Drain and rinse in cold water and chop spinach into bite-size pieces. Set aside.
Slice thinly:
1 onion
Sliver finely:
1-2 carrots
Core, seed and cut into thin strips:
1 bell pepper
Cook in boiling water:
250 g cellophane noodles
Test noodles for tenderness (they should be soft but firm). Rinse noodles in cold water when they are done, and cut into 6-9 cm pieces
In wok or frying pan, heat 30 ml vegetable oil, and put in the mushrooms and vegetables (except spinach). Stir-fry until slightly tender and then add meat, noodles, spinach and more oil if needed to prevent sticking.
Stirring continuously, add:
15 ml sesame seeds
30 ml sesame oil
60 ml soy sauce (Korean, if available)
30-60 ml sugar
2 cloves garlic, minced
salt and pepper to taste
Taste as you mix seasonings, adjusting them as needed. Heat long enough to warm all ingredients and blend flavors.