Wednesday, December 28, 2011

Korean Beef Stew By HGC diet

6 Servings

1 Kg Skirt (or flank steak)
2 Tsp Salt
1/2 Tsp black pepper, Ground
24 Spring onions, sliced
1 Tsp Sugar
125 Gr Rice Vermicelli
2 Tbl Sesame oil
2 Tsp Chilli powder(or), To Taste
2 Eggs, lightly beaten

Put whole piece of steak into saucepan with salt, pepper and just enough
water to cover. Bring to the boil, cover and simmer until steak is very
tender. Allow to cool, then shred with fingers into fibres. Return to the
pot, add spring onions and sugar and simmer for 10 minutes. While
simmering, soak rice vermicelli in hot water for 10 minutes, then drain.
Add to simmering pot. Mix sesame oil and chilli powder together and add to
stew. The rich red oil will float on top. Drizzle the beaten eggs into the
bubbling stew, stirring so that it cooks in shreds. Serve with hot white


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