Every-so-often we come across a dish which we keep to one side so that we can cook it for a special occasion, or for when friends come around, or perhaps for Christmas. This Korean Beef was one such dish and as soon as I saw the recipe, I knew it had to be for a special occasion. It’s not a cheap dish to cook, but it is well worth the extra expense for a special meal.
This dish only takes a few minutes to prepare; then about three hours in a slow cooker. I mixed all the ingredients together earlier in the day and just added them to the beef 3 hours before we wanted to eat.
The beef was melt-in-the-mouth tender and I served it with rice noodles and Kimchi (a traditional fermented Korean side dish made of vegetables with a variety of seasonings) which was available at my local supermarket.
2lb beef sirloin
½ onion, thinly sliced
6 garlic cloves, minced
1 tablespoon fresh ginger, finely minced
1 teaspoon chilli flakes
½ cup Tamari
½ cup coconut sugar (palm sugar)
1/3 cup beef stock
1 ½ tablespoons Sriracha
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
4 or 5 spring onions, finely sliced
1 tablespoon sesame seeds
Ask your butcher to thinly slice the sirloin so you end up with long, thin strips.
Mix together the onion, garlic, ginger, chilli flakes, Tamari, sugar, stock, Sriracha, vinegar and sesame oil and pour into a large slow cooker.
Add the beef strips a few at a time, ensuring they are completely covered in the sauce.
Cover and cook on LOW for 2 hours.
Mix about 4 teaspoons of cornflour with 2 tablespoons of cold water and stir through the beef.
Continue to cook for another hour.
Serve topped with thinly sliced spring onions and sesame seeds, accompanied by rice noodles and Kimchi.
Recipe adapted from Cooktopcove
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.
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