Saturday, December 24, 2011
Korean Beef Stew By Steaming Bowl
KOREAN BEEF STEW
1 kilo beef flank steak, cubed
2 tbsps. fresh young ginger, finely grated
1 tbsp. garlic, crushed
1 tbsp. sesame oil
1 tbsp. teriyaki sauce
3 tbsps. light soy sauce
1 tbsp. honey or sugar
1 tsp. black pepper, freshly ground
1 cup water
1 radish, cubed
1 carrot, cubed
1 tbsp. spring onion, finely chopped
1 tbsp. sesame seeds, toasted
Mix the first 8 ingredients together.
Note: Marinate the beef for at least 1 hour or longer.
When ready to cook, add just enough water to cover the meat.
After sauce reaches the boiling point, reduce the heat and simmer
until tender. Add the cubed radish and carrots. Skim off fat. Add
the sesame seeds and spring onions.
Serve with rice.
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