Korean Slow Braised Beef with Carrot Pickle

emsfoodforfriends.com.au

April Kendall

Peanut or vegetable oil for frying

800gm of gravy beef, cut into 2.5cm chunks

4cm piece of ginger, finely grated

3 garlic cloves, finely chopped or crushed

2 green onions, sliced into 2cm batons

2 long red chillies. seeds removed and julienned

1 bay leaf

2 tbs of sambal oeleck (or Korean chilli paste if you happen to have it)

½ cup of light soy sauce

⅓ cup of firmly packed brown sugar

½ cup of beef stock

1 to 2 cups of water

2 medium carrots, peeled, halved and finely julienned (use a mandolin or julienne peeler if possible)

½ cup of rice wine vinegar

¼ cup of caster sugar

2 green onions finely sliced diagonally

½ bunch of coriander, roughly chopped

2 tbs of toasted sesame seeds

Sesame oil, for drizzling

Steamed rice and Asian greens to serve

Directions at emsfoodforfriends.com.au

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