Korean beef

Bulgogi

serves 4-6 as part of a main dish

INGREDIENTS:

1 lbs thinly sliced beef

kosher salt and black pepper

6-8 fresh shitake mushrooms, thinly sliced

1 onion, halved and thinly sliced
2 carrots, halved lengthwise and thinly sliced on a bias
1 package enoki mushrooms
1 green onion, thinly sliced on a bias
120g sweet potato starch or mung bean cellophane noodles
1 tbsp oil

For the Marinade:
1/4 cup soy sauce
1/4 cup crushed pineapple

2 tbsp sesame oil

1 tbsp sesame seeds

2 tsp sugar
3-4 garlic cloves, finely minced
1 cup water

METHOD:

1. In a medium glass bowl, make the marinade by combining all ingredients. Set aside.

2. Season the beef with salt and pepper and add to marinade bowl. Add shitake mushrooms and mix well until combined.

3. Place the cellophane noodles in a large bowl and soften with hot water. Drain and set aside.

4. In a wide non-stick pan, heat oil on medium high. Add onions and carrots, cook for 5 minutes until soft. Add beef shitake mixture, enoki mushrooms and noodles to the skillet and stir fry for another 5 minutes or until most of the liquid has been absorbed. Garnish with green onion and serve with rice.