Korean Beef & Bean Threads Recipe
Ingredients
| Bean threads | 3 Ounce, dried | |
| 3 medium-size dried Oriental mushrooms | ||
| Sesame seeds | 3 Tablespoon | |
| 3/4 pound boneless lean beef | ||
| Sesame oil | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Red pepper | 1/2 Teaspoon, crushed | |
| Garlic | 2 Clove (5gm), pressed | |
| Soy sauce | 2 Tablespoon | |
| Salad oil | 3 Tablespoon | |
| 1 small green pepper, seeded and cut in thin strips | ||
| 1 medium-size carrot, shredded | ||
| 6 green onions (including tops), cut in 2-inch lengths | ||
| Bean sprouts | 1/4 pound | |
| Beef broth | 1/3 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| 1 teaspoon each sugar and vinegar | ||
Directions
Cover bean threads with warm water and let stand for 30 minutes.
Drain, then cut in 2-inch lengths.
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze water from mushrooms and thinly slice.
In a small pan, cook sesame seeds over low heat, shaking pan occasionally, until golden (about 2 minutes).
Cut beef with the grain into 1 1/2-inch-wide strips.
Cut each strip across the grain in 1/8-inch-thick slanting slices.
In a bowl, combine sesame oil, pepper, crushed red pepper, garlic, and 1 tablespoon of the soy.
Add beef and stir to coat.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 1 tablespoon of the salad oil.
When oil is hot, add beef and stir-fry until meat is browned on the outside but still pink within (about 1 1/2 minutes); remove meat from pan.
Heat remaining 2 tablespoons salad oil.
Add green pepper, carrot, mushrooms, onions, and bean sprouts.
Stir-fry for 2 minutes.
Remove from pan.
Add broth, salt, sugar, vinegar, remaining 1 tablespoon soy, and bean theads to pan.
Cook, stirring frequently, until liquid is absorbed (about 2 minutes).
Return meat and vegetables to pan and stir in 2 tablespoons of the sesame seeds.
Turn onto a serving platter and sprinkle with remaining 1 tablespoon sesame seeds.
Drain, then cut in 2-inch lengths.
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze water from mushrooms and thinly slice.
In a small pan, cook sesame seeds over low heat, shaking pan occasionally, until golden (about 2 minutes).
Cut beef with the grain into 1 1/2-inch-wide strips.
Cut each strip across the grain in 1/8-inch-thick slanting slices.
In a bowl, combine sesame oil, pepper, crushed red pepper, garlic, and 1 tablespoon of the soy.
Add beef and stir to coat.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 1 tablespoon of the salad oil.
When oil is hot, add beef and stir-fry until meat is browned on the outside but still pink within (about 1 1/2 minutes); remove meat from pan.
Heat remaining 2 tablespoons salad oil.
Add green pepper, carrot, mushrooms, onions, and bean sprouts.
Stir-fry for 2 minutes.
Remove from pan.
Add broth, salt, sugar, vinegar, remaining 1 tablespoon soy, and bean theads to pan.
Cook, stirring frequently, until liquid is absorbed (about 2 minutes).
Return meat and vegetables to pan and stir in 2 tablespoons of the sesame seeds.
Turn onto a serving platter and sprinkle with remaining 1 tablespoon sesame seeds.
Chef
