Monday, May 14, 2012

Bee Bim Bop

This recipe is modified from a book my daughter read in school but I don't remember the name, but she was very excited to try and make it.  It's a Korean dish that has many variations, this is mine.

2 cloves garlic minced
5 tbsp soy sauce
2 tbsp sugar
2 tbsp wok oil
1/8 tsp black pepper
1 lb tender lean beef - sirloin tip
Diced veggies to stirfry - I use peppers, baby corn, carrots, peas, and sometimes cashews.

Make white rice per package instructions. Mix marinade ingredients. Slice the beef into very thin slices and put in marinade. Beat the eggs. Pour a little oil in a wok and add the eggs once the oil has warmed up. Rotate the wok quickly so the egg flattens out. Cook on medium heat until you are able to flip the pancake. Flip it and finish cooking, then remove from pan and set aside. Once it has cooled a little, cut into strips. Stirfry the vegetables one at a time. As each one is finished cooking, set aside and keep warm. Add more oil as needed.  Finally put the wok over medium high heat and add the beef and marinade. Stirfry for about 2 minutes or until desired doneness.

Serve by putting the rice and all the ingredients separately on the table and each person takes what they like. Mix together and eat. It's a bit more labor intensive than other stirfrys, but i like that each person uses the veggies that they like, rather than the kids picking around the stuff they don't like.

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