Korean Beef Strips with Vermicelli

I need to stop spending and try to clean my pantry by using all the ingredients (not in the same time of course). So I am adding this recipe inspired by Korean Beef Stew with a twist of noodles and vegetables. It did taste like Korean Beef Stew with not much of the sauce.

 I believe I am going to make this again some time soon.

1 to 1 1/2 cup beef sirloin (or any tender part) cut into thin strips
3 - 4 tbsps. soy sauce
1 - 2 tbsps. sugar
2 tsps. red chili flakes in oil (adjust according to preferred heat)
lemon juice from 1/4 of a lemon
2 tbsps. garlic, minced
2 tbsps. ginger, cut into 1/2 inches long  match sticks
1/3 cup onion, sliced thinly
1 tbsp cooking oil (canola or vegetable)
1 cup snow peas, cleaned
1 cup carrots, cut into thin 1/2 inches long
175 - 200 grams vermicelli noodles, soaked
1 tbsps. sesame oil

Marinate beef in 3 tbsps. soy sauce, 1 tbsp. sugar, red chili flakes for atleast 1 hour.
Heat 1 tbsp. cooking oil in a wok and stir fry garlic, ginger. Add beef and saute until the beef' is browned. Add snow peas and carrots and onions. Stir fry for about 1 to 2 minutes or until the vegetables are slightly done but still crunchy. Add remaining soy sauce and sugar and adjust according to taste.
Drain vermicelli and add to the beef. Stir until all ingredients are throughtly mixed. Serve hot.

Serves about 4 persons.


Watercress Pork Soup

After a long week's work, my friends and I would hit the local market tucked in the middle of the city. Local produce and products plus stalls of edible foods that one can eat on the spot or take home. We cam across a stall that sold watercress. VT animated how she and her siblings love the soup her mother cooks using this peppery vegetable with pork. So I excitedly buy a bundle which actually was priced to high, for my taste.

So I followed the recipe and it was a big hit with everyone at home. I tried looking over the net other recipes and discovered different ways of preparing the dish. Having learned of it's medicinal properties (contains significant amounts of iron, calcium and folic acid; good source of Vit. C, iodine), this one is a keeper.

Winter in Seattle calls for something warm and comforting and this soup is the best remedy that brings back the comforts of friends and family from home.


2 lbs of pork spare ribs (1 lb of pork neck and 1 lb pork shoulder)
1 - 2 bunch of watercress, cleaned and tough stems removed
3 cloves garlic, chopped
2 tbsps. ginger, sliced
1-2 liters of water
salt or fish sauce
1 tbsp. oil

In a soup pot, place 1 tbsp. oil and sear the pork pieces in all sides until there is no sign of pinkish color. Pour water covering the pork and let it simmer. Do not let it boil and once the scrum forms on top, remove it with a spoon until you have a clear broth. Season the broth with salt or fish sauce according to your taste. Add the ginger and garlic and let the soup simmer until it becomes fork tender. If the pork is not yet tender, add more water and adjust seasoning.
Add the watercress and let it simmer for 5-10 minutes. (I prefer the watercress wilted and the soup has a light greenish coloring. The soup would be slightly peppery to the taste.)
Serves 4-5.

Note: Other vegetables could be added such as carrots, potatoes, yams or mushrooms. Pork can be substituted with fish fillet, chicken, fish balls, clams or mussels.


Chicken with Peanut Sauce

We have a couple of jars of peanut butter that I brought home for Mom. Not being to crazy with peanut butter, this was sitting in the pantry for the longest time that I thought try cooking with it in a regular dish. I know there are a few dessert recipes that I can use this with... maybe the next posting...

This dish is pretty interesting and very quick to do. I thought the sprouts brought an interesting texture and the ginger gave it zing. Instead of using noodles just as the original recipe called for,  we had this over rice and it tasted pretty good. Let me know what you think.

1 Tbsp. cooking oil (vegetable or canola)
1 medium red bell pepper, julienned
4 spring onions, sliced diagonally into 1/5 inch width
150 grams bean sprouts, cleaned (the original only required 60 grams)
500 grams (1 lb) chicken fillet, cubed
2 tsps. soy sauce (the original required 2 tbsps., I reduced it because I find it too salty)
140 grams smooth peanut butter (about 8-10 tablespoons)
1 to 1 1/2 tsp. grated fresh ginger
110 ml (4 fl oz) chicken stock

In a hot wok, place 1/2 tbsp. saute chicken until the juices run clear and all sides are cooked. Do not over cook the chicken else it might become dry. Set this aside. In the same wok, add the rest of the oil and saute pepper, bean sprouts and spring onions until tender but still crunchy. Set this aside.
Mix soy sauce, peanut butter and ginger in a sauce pan over medium heat. Add the chicken stock and mix well and heat through. Add chicken and veggies and toss to coat. Pour over cooked (250 grams) Chinese noodles or hot steaming rice.



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