Korean Beef Stew

Servings: 6

Ingredients:

1 kg Skirt or flank steak

2 teaspoons Salt

1/2 teaspoon Ground black pepper

24 Spring onions, sliced

1 teaspoon Sugar

125 g Rice vermicelli

2 tablespoons Sesame oil

2 teaspoons Chili powder or to taste

2 Eggs, lightly beaten

Cooking Instructions:

Put whole piece of steak into a saucepan with salt, pepper and just enough water to cover. Bring to the boil, cover and simmer until steak is very tender. Allow to cool, then shred with fingers into fibers. Return to the pot, add spring onions and sugar and simmer for 10 minutes, then drain. Add to simmering pot. Mix sesame oil and chili powder together and add to stew. The rich red oil will float on top. Drizzle the beaten eggs into the bubbling stew, stirring so that it cooks in shreds. Serve with hot white rice.

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