Korean beef

This is an adaptation of a Korean rice bowl recipe I found online. The first time I made it I followed the directions which called for cooking the meat first, then adding the veges but the very lovely beef I used came out so overcooked and tough I never did it that way again.

The original recipe called for a lot of stuff and I like fairly simple but great tasting food so I made some . . . uh . . . adjustments.

Make a marinade –

  • 1 or 2 crushed/minced/finely chopped garlic cloves
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar (I use tubinado instead – healthier)
  • 2 tbsp soy sauce (I use coconut aminos instead)
  • 1 1/2 tsp red wine vinegar
  • 1 tbsp corn starch (leave this out if you want – it’s a make-you-fat thickener)
  • 1 tbsp fresh ground ginger
  • 1 tbsp cooking sherry (optional but tasty)

Chop the beef in relatively small pieces and stir into the marinade until well coated.

Prep whatever veges you want. Cut the denser veges in smaller slices/pieces to even out the cooking. Use a carrot or two, a stalk of celery or two, some red pepper, some green pepper, a zuccini if you’ve got one, some broccoli if you’ve got some, half an onion. Pea pods would be good as would bean sprouts but add the bean sprouts right at the end when the veges are added back to the pan with the meat or they will overcook.

If you’re a minimalist, feel free to just use onion and peppers.

Stir fry the veges in a bit of olive oil. When the veges are not quite done, lift them out and add the meat reserving the marinade for later. When the meat’s is almost done, add the marinade sauce and layer the veges over the top.  Wait a bit to stir it all together. When the marinade has finished thickening and the meat is done, the dish is done.

Sprinkle some toasted sesame seeds on the top. Serve over rice if you like.

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