Tossed Cold Beef Platter
|Soup stock||1 1⁄2 Liter (6 Cups)|
|Green onion stalks||2|
|Beef rump roast||1 1⁄2 Pound (675 Grams)|
|Garlic||2 Clove (10 gm), finely chopped|
|Soy sauce||22 Milliliter (1 1/2 Tablespoon)|
|Sesame oil||1 1⁄2 Teaspoon|
|Chili sauce||1 1⁄2 Teaspoon|
|Black pepper||1 Pinch|
1. Bring soup stock to a boil in a large pot. Add ginger, green onion and beef roast. Bring to a second boil. Reduce heat to low and simmer for 1-114 hours.
2. While beef is simmering, prepare dressing sauce: heat 2 teaspoons oil in wok over medium heat. Add garlic and stir for 30 seconds. Stir in remaining sauce ingredients and bring to a boil. Turn off heat and cool.
3. Remove beef and cool. Cut into 1" x 2" thin slices. Arrange on a platter.