R e c i p e s
Beef with Vegetables and Shredded Egg
(Served with Rice)
Preparation: 45 mins Cooking: 40 mins
Servings: 4 people
Ingredients
4
cups cooked *rice (kept hot)
2
tablespoons *red pepper paste (available at asian markets)
1
teaspoon minced garlic (to taste)
1
teaspoon *Momokan
(R) Seasoned Gourmet Rice Vinegar1
teaspoon water
2
teaspoon *dark sesame oil
2
tablespoons vegetable oil
12
ounces lean beef, minced (use dull side of a large chef’s knife)
2
tablespoons *soy sauce
1
tablespoon *rice wine (sake)
1
garlic clove, peeled and minced
1/8
teaspoon ground black pepper (or to taste)
1
teaspoon brown sugar
2
tablespoons vegetable oil
2
tablespoons medium zucchini, halved and thinly sliced
2
cucumbers, thinly sliced
1/2
cup shredded turnip or white korean radish
1/2
cup julienned carrot, blanched 2 minutes, to tender-crisp
1
cup soybean or mung bean sprouts, blanched in boiling water for 1 minute
4
cups fresh spinach leaves, blanched to wilt, well drained
8
ounces cheong-po, optional
2
large eggs
1/2
romaine lettuce head, washed, dried, coarsely chopped into chiffonade
Directions
For the sauce
In a non-reactive bowl and using a wooden spoon, mix together red pepper paste, garlic, Momokan(R) Seasoned Gourmet Rice Vinegar, water and sesame oil. Adjust seasonings to personal taste.
For the beef
In a large non-reactive bowl, combine the beef with the soy sauce, rice wine, garlic, sesame oil, black pepper and sugar.
In a large oiled skillet, cook meat until it is browned. Set aside.
For the vegetables
In an oiled sauté pan, combine zucchini, a pinch of garlic and a pinch of salt. Sauté briefly, keeping the zucchini tender but crisp. Set aside. In another bowl, combine cucumbers, a pinch of salt, a pinch of crushed garlic and a teaspoon of Momokan(R) Seasoned Gourmet Rice Vinegar; toss to mix.
Repeat the same process using the same amount of seasoning ingredients with turnip; toss to mix.
In a separate bowl, combine blanched bean sprouts with a pinch of salt, a pinch of crushed garlic, and 1 teaspoon sesame oil; toss to mix.
If using the cheong-po, cut into strips and season with ˝ teaspoon sesame oil and ˝ teaspoon soy sauce.
For the shredded egg garnish
(Eggs should not be browned when cooking)
In a small bowl, beat eggs lightly (do not whisk), add a pinch of salt. Pour into hot lightly greased skillet. Turn heat down to low; roll the skillet round to spread egg evenly over the surface of the skillet. When the surface of the egg appears dry, flip over and cook lightly on the other side. Roll the cooked egg, and slice into strips.
..
Note: This delicious beef and vegetable dish is traditionally served in a heated clay bowl-shaped server, or at room temperature, depending on the season. Each guest should be served a bowl of hot steamed rice where the beef-vegetable mixture is artistically placed on top, then added is a garnish of shredded egg, and lettuce ribbons. Serve with a side of red pepper sauce, red pepper flakes and kim-chee.
.* Available at Golden Country Oriental Food L.L.C.. Please check our website for more information
.
Recipe courtesy of Ruth Mossok Johnston
Recipes source: FOOD.com
