Korean beef

June 22, 2016

I made a double batch of this meat the other night—half pork because I’m devious like that—and everyone ate their supper and didn’t say much. Later, while I was putting the leftovers away, I grouched about how I was disappointed no one liked it because I thought it was fabulous, and my husband yipped that he did too like it!

“Well how was I supposed to know that? You never said anything.”

“I had two helpings!”

“Right,” I said. “Like I’m supposed to keep track of how many helpings you have.”

Gradually, he convinced me that he did like the beef. And everyone else did, too, they said. Turns out they were telling the truth, not just placating me to cover their butts, since over the next several days, whenever I’d get out leftovers for lunch, they’d ask, “Is any more of That Meat Stuff left?” until it was all gone and everyone was sad.

My only beef (ha) with this dish is that it’s on the dry side. Maybe my meat is extra lean? In any case, I think next time I’ll add a little cornstarch-and-chicken broth slurry at the very end to create a sauce. That should do it.

Korean Beef 
Adapted from Camille over at Flowers In His Garden.

This is a double recipe. I see no point in making less.

I think this would be delicious with roasted cabbage and carrots tossed, or maybe some sauteed sweet peppers. Really, any vegetable—cauliflower, broccoli, peas, potatoes, etc.—would be great additions.

I cut the hot pepper in half because my kids are wusses.

2 pounds ground beef
2-4 tablespoons minced fresh ginger
6 cloves garlic, minced
½ cup soy sauce
2 tablespoons sesame oil
2/3 cup brown sugar
¼ teaspoon cayenne pepper
6-8 green onions, chopped

Fry the ground beef until cooked through. Add the ginger and garlic and cook for 2-3 minutes more. Add the soy sauce, sesame oil, sugar, and pepper and simmer for another 10-15 minutes. Just before serving, stir in the onions. Serve over rice.

For a saucy version: put 2 tablespoons of cornstarch or Thermflo in a bowl and slowly whisk in 1 cup of water or chicken broth. Add the paste to the meat (prior to adding the onions). Heat through until the liquid has thickened and turned clear. Add onions and serve. (I haven’t tried this method yet, but I see no reason why it shouldn’t work.)

This same time, years previous: the quotidian (6.22.15), three things, weigh in, please, angst, flubs, and strike, cilantro beet salad, orange cranberry scones, spaghetti with fresh herbs and fried eggs, and a driving lesson.

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