Wednesday, October 12, 2011

Chopped Steak


1 Big boneless steak, sliced thin
2 pieces Ginger, crushed
4 - 6 pieces Garlic, minced
2 Tbsp Cooking oil
4 Tbsp Shoyu
2 Tbsp Sugar
1 big Onion, sliced
1 Tbsp Cornstarch
1 Tbsp White vinegar
1 Tbsp Water


In a large bowl or Ziploc bag, combine shoyu and sugar, then marinate meat in shoyu/sugar mixture for about 1 hour. In either a cast iron skillet or frying pan, heat oil, add ginger and garlic. Add marinated meat, cook until medium well done. Add onions, cook until transparent, but not wilted. Turn the heat down a little. In a small bowl, combine cornstarch, vinegar and water, mix well. Add the cornstarch mixture to the meat and onions and mix it up. Simmer for about 5 to 7 minutes. Enjoy with hot rice and kim chee!

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