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Ingredients
Korean sweet potato noodles
1/2 yellow onion, sliced
2 large carrots, peeled and julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 cup sliced shitake mushrooms
1 bunch green onions (greens only), cut into 1 inch segments
1 lb steak, thinly sliced
high heat oil
salt
4 cloves garlic, minced
3 Tbsp soy sauce
1 Tbsp toasted sesame oil
1 Tbsp brown sugar
2-4 cups spinach
2 eggs
sesame seeds to garnish

In a small bowl, mix soy sauce, sesame oil, brown sugar and garlic. Set aside.
Heat a frying pan over medium high heat. Once hot, add oil, add your bell peppers and season with salt. Saute until softened, about 3-4 minutes. Remove and set aside. Add more oil if needed and saute your carrots and onions until softened. Remove and set aside. Next add your mushrooms to the pan, season with salt and let cook until softened about 3-4 minutes. Remove and set aside.
Then add your green onions to the pan, season with salt and let cook until softened, 2-3 minutes. Remove and set aside.
Wipe out your pan and let it heat until very hot. Add more oil and your thinly sliced steak. Season with salt and stir fry until beef is browned but not overcooked. Remove and set aside and thoroughly wipe out your pan.
In a small bowl, crack your eggs and whisk well. Add a little oil to your hot pan and pour in your eggs. Let it cook for a couple seconds, then drag your cooked egg into the middle and tilt your pan so that the raw egg fills the space. Once your egg is fully cooked, lightly season with salt and remove onto a cutting board. Roll it up, thinly slice and set aside.
Lastly, blanch your spinach in boiling water for 1 minute, then cook your sweet potato noodles according to packaged directions.

In a large bowl, add your cooked sweet potato noodles, all your cooked vegetables, steak and egg. Add your sauce and mix well with tongs or gloves.
Garnish with sesame seeds and green onions and enjoy!