Delicious and fat-reducing~ Korean Beef Bibimbap

 

Materials~

200 grams of beef

Half a carrot

A bowl of soybean sprouts

A handful of spinach

5-6 mushrooms

Three eggs

Three tablespoons of Korean hot sauce

The right amount of sesame oil

A little sesame

Appropriate Amount of Salt

A spoonful of soy sauce

A spoonful of cooking wine

Black pepper powder

Appropriate Amount of Starch

Appropriate Amount of Water

Appropriate amount of rice

Appropriate amount of cooking oil

Practice:

1. Korean Hot Sauce

2. Put three tablespoons of Korean chili sauce in a small

amount of boiling water and mix thoroughly. Put a small

amount of oil in a non-stick pan and stir-fry over low heat. Add

sesame oil and sesame seeds, then set them aside.

3. I use thinly sliced Australian top sirloin steak. You can also

use beef tenderloin, cut into small pieces, and marinate it with

black pepper powder, cooking wine, egg white, and starch for

half an hour. Put a small amount of oil in a non-stick pan and

heat it. Stir-fry the beef tenderloin until the oil is hot. Then,

add some cooking wine, salt, and light soy sauce. Continue

frying until the color of the beef changes. If you are using fatty

beef slices or beef rolls, boil them in a water pan to change

their color and remove any excess fat.

4. Cut the spinach into sections, blanch it in water, remove it,

and add sesame oil and sesame seeds. Mix well. Soybean

sprouts and shredded carrots are boiled separately. Two eggs

are beaten and poured into a pan to make thin egg skins, which

are then cut into strips for later use.

5. Slice the shiitake mushrooms, sauté them with a little olive

oil in a non-stick pan, and season with light soy sauce.

6. Fry an egg. If you want a half-cooked egg, use a raw, food-grade egg.

7. Put the side dishes on top of the rice and add some stir-fried

chili sauce. Mix everything well and enjoy.

8. It smells so good, hahahaha.

Cooking Tips:

It's a bit of work to prepare, but it's easy.

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