ANNIE’s RATING: 3 Stars
READY IN: 2 to 3 Hrs
RECIPE’s MINIMUM YIELD: 2 servings
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COOK’s MODIFICATION(S):
- I have tried using beef chuck for this recipe and it was cooked and tender in less than 30 minutes.
COOK’s NOTE(S):
- The ideal choices of beef meat for this recipe are those that are tender. To know more about beef cuts, I suggest the following link: Certified Angus Beef.com
- To facilitate having paper-thin beef meat slices, cut the beef while it is still partially frozen.
- I want my vegetables (i.e., carrots) crispy and half-cooked so I cut my carrots into medium thickness about half an inch thick and two inches long.
- Serve this dish with rice or noodles. OR for a Korean style fire meat, roll the meat mixture up in a leaf of lettuce.
- Leek Substitute = green onions. (SOURCE: Cook’s Thesaurus)
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