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[Prep: 10 minutes | Cook: 20 minutes| Serve: 4 | Calories: 360 per serving ]
Korean BBQ sauce is a fantastic marinade for grilled and broiled dishes, and as a stir-fry sauce. Most Korean barbeque sauces provide a naturally sweet and fruity flavor, enhancing the tenderness of meat
- Soy Sauce, Fructose, Defatted Soy Flour, High-Fructose, Garlic, Onion, Corn Cyrup, Glucose, Asian Pear Concentrate, Wine, Refined Rice Wine
1- Beef tenderloin, cut into small cubes, 400g
2- 1 bell pepper (any color), core removed, cut into pieces
3- 2 large potato, about 200g, peeled, cut into pieces
4- Onion, peeled, cut into pieces, 1 medium
5- Minced garlic, 1 tbsp
6- 1 shallot, peeled, sliced
7- Chinese cooking wine, 1 tbsp
8- corn starch 1 tbsp + cold water 1 tbsp, mixed
9- shimeji mushroom, stemmed off, separated, 200g
10- Sesame oil, 1/2 tsp
11- 4 tbsp of Korean bulgogi marinade sauce
1- Chicken broth, 1/2 cane, 150 ml
2- Hot water, 100ml
3- Sugar, 1/2 tsp
.: 做法 Directions :.
Heat another non-sticky pan with 1 tbsp of oil over high heat. Stir-fry the beef until it is 70% cooked. Add in the mushroom, sesame oil and barbecue sauce. Stir-fry the ingredients for 2 minutes. Add in the potato mixtures and mix it well. Add some corn starch mixture until the sauce is thickened. Dish it up and serve it hot.
1- If you do not have 2 pans, you can pre-cook the beef and mushroom.
2- It is better to use tenderloin beef or even rib eyes as their texture is more soft and tender. It is also not recommended to marinade it with salt.
3- It is important to cut across the grain of the beef (click here to see the detail.)
4- Constantly stirring while adding the corn starching mixture. Stop adding the mixture once the sauce is thickened .
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