Korean Bulgogi
Serves 4
1 lb thinly sliced sirloin beef
2 cups shredded carrots
1 to 2 onions, sliced
green onion, shopped
6 tbsp vegetable oil
roasted sesame seeds
Mixture A:
4 tsp Korean soy sauce
2 tsp sugar
4 cloves garlic, minced
4 tsp cornstarch
dash black pepper
BBQ Sauce
4 tbsp sugar
4 tbsp Korean soy sauce
1/2 tsp salt
3 tbsp mirin (use Kikkoman's)
4 tbsp cooking wine
Mix beef with mixture A and let stand for 15 minutes.
Heat 4 tbsp vegetable oil in a wok and add beef, stir-fry until cooked. Remove beef and set aside.
Heat 2 tbsp oil in wok, add carrot and stir-fry for a couple of minutes, add onion and stir-fry for 2 minutes.
Add beef and BBQ sauce, mix well then let the sauce boil and thicken.
Sprinkle with sesame seeds and green onion. Serve with rice.