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