| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Korean |
Korean, Beef |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Flank meat sliced thin 1/4 inch strips |
| 1 |
sm |
Can crushed pineapple |
| 1 |
bn |
Green onions (chopped fine) |
| 1 |
sm |
Yellow onion (chopped coarse) |
| 2 |
ts |
Black pepper |
| 1 |
tb |
Hot chili sesame oil |
| 1/4 |
c |
Soy sauce |
| 1 |
tb |
Brown sugar |
| 1 |
|
Clove garlic (diced fine) |
| 1 |
lg |
Carrot (shredded) |
INSTRUCTIONS
Mix all ingredients in a large mixing bowl (including juice from
pineapple). Let it marinate overnight or minimum 8 hours. Saute over med
high heat in large skillet or wok until meat is lightly browned. Ensure the
juice is added during cooking.This batch should take two trips to the stove
to cook. I like it served over the wide crispy La Choy noodles.(my friend
prefers the noodles) I would use steamed rice...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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