Welcome back to my blog, I am still on the chinese theme and want to share with you another great recipe. This time the recipe is taken from Rachel's food for living. A book by Rachel Allen, I have changed some of the ingrediants such as Sirloin Steak to Rump because it was on offer at my local coop. There is no difference in taste and I recommend that you dont cook the meat for to long as this leaves it lovely and tender. The taste of this dish is lovely and the flavours will leave your mouth watering. Go on give it a try.

Korean Beef Serves 4

400g of Sirloin Steak, or Rump cut into thin strips
6 cloves of Garlic, peeled and crushed
3 tbsp of soy sauce
3 tbsp of sesame seed oil
2 tbsp of rice wine vinegar
2 tbsp soft light brown sugar
1 tbsp of fish sauce
1 tbsp of shaoshing rice wine (optinal)
10 Spring onions.
Pinch of salt.

Method

1) Prepare the marinade by mixing the soy sauce, garlic, sesame seed oil, rice wine vinegar light brown sugar fish sauce and the shaoshing rice wine in a bowl.
2) Cut up the steak into strips
Add to the marinade and leave for about an hour or overnight.

3) Put the wok on the heat and add a tablespoon of Oil.
4) Add the spring onion and gently stir fry until tender.
5) Add the beef and stir fry for 5 minutes all the time moving the meat around the wok.
6) Cook for a further 5 minutes or until the juices start to thicken.
7) Serve with some long grain rice.

Enjoy