Korean Beef
I made this the other day, and wanted to share the recipe since it is one of Chuck and my favorites.
The recipe comes from Six Sisters and is included below:
I used my rice cooker to cook up a batch of white rice. This was a garage sale find for only $2.00, and apparently was a wedding present that was never actually used. I’ve had this for years, and love it. If you have an Instant Pot you can use that for rice as well.
I serve this over rice with stir fried veggies on the side. The veggies I used were mushrooms, carrots, red pepper, and zucchini. I sauté mine in a little veggie or chicken broth, and do not use oil. These are sautéed until tender, but not until soft.
I sprinkled some of the green onions I grew from onion cuttings on top of the beef.
This meal is so simple, but so full of flavor that I bet it becomes one of your favorites as well.
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