Korean Beef Recipe
Serves 4 - 5
Best cooked in a crock pot for 4 - 6 hours. You can double this and freeze half for another day. Which trust me, is a great idea when you don't feel like cooking.
800 gr chuck steak cut into cubes and dried with a paper towel or clean tea towel. You need the meat, dry to fry, otherwise it will stew instead of going brown.
1 cup beef stock
1/4 cup brown rice malt syrup or any other sweetener
5 cloves garlic smashed and chopped
1 onion chopped finely
1/4 cup Tamari sauce, naturally fermented soya sauce, gluten free
1 tbsp sesame oil
1 tbsp grated ginger
1 tbsp rice wine vinegar
2 tbsp cornflour/ mix with a little water
Method
1 - In a fry pan, melt a little oil and fry in small batches the beef to brown. (this gives the extra flavour we love), then place in a crock pot.
2 - Whisk all the other ingredients except the cornflour. Pour into the crockpot with the beef. Place a lid on and cook on very low for about 4-6 hours or until the meat is very tender.
3 - Towards the end, add the cornflour mix and cook for another 30 minutes.
4 - Serve with rice or mashed potatoes and vegetables.
