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Honey Glazed Beef Cubes, Beef, Korean Recipe, Korean Food Recipe
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Home >> Beef Recipes

HONEY GLAZED BEEF CUBES

INGREDIENTS :

160g beef steak, 30g shimeji mushrooms, 20g fresh lily bulbs, 10g wolfberries, 1T sesame oil, 1T oil, 1T salt, some spring onion.


SEASONINGS:
(1) 1T citron honey, 1t ground black pepper, 1t chonju (i.e. rice wine).
(2) 60g citron honey, 30ml rice vinegar.

PREPARATION :

1. Wipe-clean beef steak with damp kitchen paper; Tenderize the steak with meat mallet for 20 minutes; Cut into cubes across the grain; Marinate in seasoning (1) for at least 40 minutes.
2. Rinse wolfberries; Soak in water for 15 minutes; Lift the wolfberries up; Rinse and drain.
3. Trim petals of fresh lily bulbs; Rinse; Blanch in boiling water with 1T oil and 1T salt for 1 minute; Lift them up immediately; Drain.
4. Trim off the stems of shimeji mushrooms; Rinse and drain; Separate into sections.
5. Cut off the roots of spring onion; Rinse and drain; Cut into sections.
6. Add seasoning (2) to a bowl; Stir till well mixed.
7. Add 1t sesame oil to a non-stick pan; Heat over a low heat; Add the beef cubes; Turn to a medium heat; Stir-fry over a medium heat till medium; Set the beef aside; Add 1t sesame oil; Heat over a low heat; Add the shimeji mushrooms; Turn to a medium heat; Stir-fry over a medium heat till soft; Add the lily bulb and the wolfberries; Stir-fry over a medium heat for 1minute; Turn to a low heat; Return the beef cubes to the pan; Gradually stir in the sauce from the step 6; Turn to a medium heat; Stir-fry over a medium heat for 1 minute; Turn off the heat; Arrange on a serving plate; Garnish with the spring onion.