Soegogi-beoseot-deopbap
Ingredients: shiitake mushrooms, enoki mushrooms, carrot, green chili pepper, green onions · 30 min cook time · 480kcal · $23.50
Ingredients
3ea shiitake mushrooms, 3oz enoki mushrooms, 2oz carrot, 1ea green chili pepper, 3ea green onions, 2oz onion, 1cup unsalted chicken broth, 2tsp potato starch, 1ea garlic, 4oz beef, 2tsp sesame oil, 0.5tsp salt, 0.25tsp ground black pepper, 1tbsp oyster sauce, 2bowl rice
Instructions
1. Soak dried shiitake mushrooms overnight until soft.
2. Cut off the bottom part of enoki mushrooms and wash quickly.
3. Slice carrot, green chili pepper, green onions, and onion into thin strips or pieces.
4. Mix chicken broth and potato starch in a bowl to make a starch mixture.
5. Slice soaked shiitake mushrooms, garlic, and beef into thin slices.
6. Heat a pan over high heat, add sesame oil, beef, shiitake mushrooms, and garlic. Season with salt and black pepper.
7. Add vegetables (carrot, enoki mushrooms, green chili pepper, onion, green onions) and stir fry for a couple of minutes.
8. Add oyster sauce and stir well.
9. Pour in the chicken broth and potato starch mixture, stirring until glossy and thickened, then turn down the heat.
10. Serve the cooked beef and mushroom stir-fry over hot short grain rice, garnish with chopped green onions and a drizzle of sesame oil.
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