Wednesday, December 7, 2011

Korean Beef Stew By YumYum


1 kg Skirt or flank steak 2 t Salt 1/2 t Ground black pepper 24 Spring onions, sliced 1 t Sugar 125 g Rice Vermicelli 2 T Sesame oil 2 t 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 rice.
Compliments of: Kathleen's Recipe Swap Page


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