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[Prep: 15 minutes | Cook: 15 minutes | Serve: 4 | Calories: 395 per serving ]
2- Bean sprouts, 100g
3- Green onion, stemmed off, diced, 2 stalks
4- King oyster mushroom, cut into pieces, 100g)
5- 1 medium onion, peeled, diced
6- Diced shallot, 1 tbsp
8- 1 bell pepper (any color), core removed, cut into pieces
.: Sauce mixture :.
1- Hoisin sauce, 2 tbsp
2- Sugar, 1/2 tsp
3- Sesame oil, 1 tsp
4- Spicy garlic sauce, 1 tbsp
6- Gochujang Korean chili paste, 2 tbsp
Marinade the beef with Tony's Chinese marinade method for 15 minutes. Heat the non-sticky pan with 1/2 tbsp of oil over high heat. Stir-fry the beef until it is fully cooked. Drain it in a sieve over a bowl and put it aside.
Heat the pan with 1 tbsp of oil over medium heat. Add in the garlic, green onion, shallot and onion with 1/3 tsp of salt. Stir-fry all the ingredients until the onion is soft (about 3 minutes).
Add in the mushroom, pepper with 2 tbsp of hot water. Mix it well and stir-fry all ingredients until the mushroom is cooked (about 3 minutes).
Add the sauce mixture, bean sprout and the cooked beef. Stir-fry all ingredients for 2 minutes. Dish it up and serve it hot.
1- Korean chili sauce can be found in most of the asian supermarket. It tastes sweet and not too spicy.
2- Drain the cooked beef is healthier than cooking it directly with other ingredients.
3- Onion will soften faster if you add some salt to it.
4- You can 1 tbsp of butter when cooking the mushroom. It can enhance the mushroom flavor.
5- Do not overcook the bean sprout. Shorten its cooking time to keep it crispy.
Tony and Karen Kitchen Service Center
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