Start by slicing your beef into thin strips, julienne the carrots into matchsticks, and slice the onion into long strips. Chop the green onions and press the garlic. Gather your sweet potato noodles, spinach, soy sauce, brown sugar, sesame oil, and olive oil.

In a large pot, bring water to a boil, adding a sprinkle of salt. Stir in a splash of olive oil and the sweet potato noodles, cooking for 5–6 minutes until tender but chewy. Drain and rinse under cold water.

Heat a skillet or wok over medium-high heat with olive oil. Add the beef in an even layer, stirring until golden brown, about 3–4 minutes. Season with half of the soy sauce, sesame oil, and brown sugar.

In the same skillet, add more olive oil and toss in the carrots and onion. Sauté for about 3–4 minutes, then add the remaining soy sauce, sesame oil, pressed garlic, and green onions. Stir-fry for another 2–3 minutes.

Add the spinach and stir until it wilts, about 1–2 minutes. Toss the cooked sweet potato noodles into the skillet with the beef and veggies, ensuring everything is well combined.

Serve warm, garnished with additional chopped green onions if desired. This dish shines on its own or pairs beautifully with a fresh salad.