Beef Vegetables Casserole

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INGREDIENTS
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  • Beef (sirloin, lean) : 7 oz (200 g)
  • Oriental mushroom (Pyogo mushroom) : 5 pieces
  • Radish : 1/3 piece
  • Onion : 1 piece
  • Carrot : 1/2 piece
  • Dropwort : 3 1/2 oz (100 g)
  • Green-bean sprouts : 3 1/2 oz (100 g) (available in Korean stores, optional)
  • Small green onion : 3 1/2 oz (100 g)
  • Egg : 1
  • Water : 3 cups
  • Green onion : 2 stalks
  • Garlic : 6 cloves
  • Soy sauce : 4 tbs
  • Sesame oil : 2 tbs
  • Sesame seed, roasted : 1 tb
  • Pepper
  • Salt
METHOD
  1. Slice beef and mushrooms in thin strips.
  2. Slice radish, onion, and carrot in 2 inches strips. Boil radish and carrot slightly in thin salt water.
  3. Cut small green onions into 2 inches long.
  4. Remove the head and root of green-bean sprouts. Boil only their stems slightly in water, then cut them into 2 inches long.
  5. emove the leaves of dropworts. Boil only their stems slightly in thin salted water. Drain well and cut them into 2 inches long.
  6. Chop green onion and garlic. Put green onion, garlic, soy sauce, sesame oil, salt, and pepper in a bowl. Mix them well to make seasonings.
  7. Spice the beef and the vegetables each with the seasonings.
  8. Put the beef and the vegetables by colors in a pan. Add water and boil. When they are almost done, break and put an egg in the center of the pan. Boil them again until well done.
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