Wednesday, December 14, 2011
Korean Beef Stew By Lea Perrins Kitchen
1 kilo beef flank steak, cubed
2 tsps fresh young ginger, finely grated
1 Tbsps garlic crushed
1 Tbsp sesame oil
3 Tbsp light soy sauce
1 Tbsp LEA & PERRINS Wocestershire Sauce
1 Tbsp honey or sugar
1 tsp black pepper, freshly ground
1 cup water
1 cup carrot, cubed
1 Tbsp spring onion, finely chopped
1 Tbsp sesame seeds, toasted
Mix the first 8 ingredients together. Marinate for at least 1 hour or longer.
When ready to cook, just add enough water to cover the meat.
After it reaches the boiling point, reduce fire to low and simmer until tender.
Add the cubed radish and carrots.
Skim off fat.
Add the sesame seeds and scallions.
Serve with a hot bowl of rice.