Beef Vegetables Casserole
A Korean recipe for Beef Vegetables Casserole.
Ingredients
- 7 oz (200 g) Beef (sirloin, lean)
- 5 pieces Oriental mushroom (Pyogo mushroom)
- 1/3 piece Radish
- 1 piece Onion
- 1/2 piece Carrot
- 3 1/2 oz (100 g) Dropwort
- 3 1/2 oz (100 g) Green-bean sprouts
- 3 1/2 oz (100 g) Small green onion
- 1 Egg
- 3 cups Water
- 2 stalks Green onion
- 6 cloves Garlic
- 4 tbs Soy sauce
- 2 tbs Sesame oil
- 1 tb Roasted sesame seed
- Pepper
- Salt
Instructions
- 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
Remove 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.