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Korean Beef & Bean Threads

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  Dried bean threads 3 Ounce
  Dried oriental mushrooms 3 Medium
  Sesame seeds 3 Tablespoon
  Boneless lean beef 3⁄4 Pound
  Sesame oil 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced or pressed
  Soy sauce 2 Tablespoon
  Salad oil 3 Tablespoon
  Green pepper 1 Small, seeded and cut in thin strips
  Carrot 1 Medium, shredded
  Green onions with tops 6 , cut in 2-inch lengths
  Bean sprouts 1⁄4 Pound
  Beef broth 1⁄3 Cup (5.33 tbs)
  Salt 3⁄4 Teaspoon
  Vinegar 1 Teaspoon
  Sugar 1 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Korean Beef & Bean Threads Recipe