So this dish is kinda a Bulgogi/ Japchae hybrid. Bulgogi is a Korean beef dish- marinated beef stir-fried in a sweet sauce with some vegetables and Japchae is stirfried sweet potato noodles and vegetables in a sweet sesame soy dressing. However mine is minus the high fat, high carbs, sugar and noodles. With the help of aloe noodles (or kelp noodles) this dish gets slimmed down, and I use stevia to replace the sugar. I didn’t use sesame oil because I don’t have any, but if you wanted a more authentic flavour, I would suggest you add some to your sauce.