Trim off excess fat off beef. Cut beef into bite size pieces.

In a small bowl, add the beef and the marinade ingredients: ½ Tbsp soy sauce, 1 tsp sesame oil, ½ Tbsp white sugar, ½ Tbsp garlic (minced), and black pepper. Mix, cover, and refrigerate.

Wash 1 bunch of large spinach (285g). Do NOT cut off stems. Set aside in a strainer.

Blanch spinach: In a large pot, add water halfway through and 1 tsp of pink salt. Heat on medium high to high heat. Let water come to boil. Prepare a separate large bowl with cold water.

Once water is boiling, blanch spinach: Use a tong to grab a handful of spinach and submerge in boiling water for about 15 seconds. Immediately submerge spinach into cold water, then run it under cold water, set aside in strainer.

Let the spinach sit in the strainer for 10 min. Squeeze out excess water and refrigerate.

Wash 2 oyster mushrooms (150g) and cut into strips. Blanch mushrooms in the same boiling water for about 40 seconds. Set aside in a strainer.

Sauté carrots: Wash, peel, and slice 2 large carrots (300g) into thin strips. Heat a large pot with oil and sauté carrots until cooked through but still crunchy. Set aside.

Wash and slice 1 bell pepper into strips. Sauté bell pepper until cooked through but still crunchy. Set aside.

Cut 1 brown onion into strips. Sauté onion until cooked through but still crunchy. Set aside.

In the same pot, heat some oil and cook beef. Season with 1 Tbsp soy sauce, ½ Tbsp white sugar, and ½ tsp dasida.

Take out blanched spinach and snip into smaller pieces. Season with ¼ tsp salt, 1 tsp sesame oil, and ⅛ tsp dasida. Set aside.

Boil the noodles in the same pot with beef oils. Once boiling, submerge the noodles and turn off the heat. Cover and set a timer for 6 minutes.

Remove noodles and strain. Season noodles with 4 Tbsp soy sauce, 2 Tbsp white sugar, and 2 Tbsp sesame oil. Mix gently.

Add noodles to the large bowl with all the vegetables. Mix everything together and add final seasonings: 1 Tbsp soy sauce, 1 Tbsp white sugar, ¼ cup sesame seeds, 1 tsp Dasida, ½ tsp Himalayan Pink Salt, and Black Pepper.

Gently mix and adjust seasoning as needed. Serve immediately.