Korean Beef & Bean Threads
|Dried bean threads||3 Ounce|
|Dried oriental mushrooms||3 Medium|
|Sesame seeds||3 Tablespoon|
|Boneless lean beef||3⁄4 Pound|
|Sesame oil||1 Tablespoon|
|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)|
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.