Korean Style Beef Stew by Emerils

garlic, lemongrass, ginger, tamari, canola oil, chili garlic sauce, dark asian sesame oil, light brown sugar, beef chuck roast, sugar, sake, red onion, carrots, red bell pepper, jalapeno peppers, salt, korean chile powder or crushed red pepper, beef stock cube, napa or savoy cabbage, mung bean sprouts, sesame seeds

Total Time: 1 hour 15 min

Category: Tag:

– MARINADE:
– 4 cloves garlic, minced
– 3 stalks lemongrass, trimmed and thinly sliced
– One 1-inch piece fresh ginger, grated
– 3 tablespoons reduced-sodium tamari
– 2 tablespoons canola oil
– 1 tablespoon chili garlic sauce
– 1 teaspoon dark Asian sesame oil
– 2 teaspoon s light brown sugar
– 3 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
– STEW:
– 2 tablespoons canola oil
– 1/4 cup reduced-sodium tamari
– 2 tablespoons sugar
– 2 tablespoons sake
– 1 red onion, cut into 1/2-inch-thick wedges
– 2 carrots, cut 1/4-inch thick on the diagonal
– 1 red bell pepper, stemmed, seeded, and cut into medium dice
– 2 tablespoons minced jalape?o
– 1 tablespoon roughly chopped garlic (2 to 3 cloves)
– 1 tablespoon grated fresh ginger
– 1 teaspoon salt
– 1/2 teaspoon Korean chile powder or crushed red pepper
– 4 cups homemade beef stock or packaged low-sodium beef broth (homemade stock is preferable)
– 1 head napa or savoy cabbage, cut into 1-inch squares (about 5 cups)
– GARNISH:
– 1 cup mung bean sprouts
– 2 tablespoons sesame seeds, toasted
– 3 or 4 green onions, thinly sliced
– Dark Asian sesame oil

Total Time: 1 hour 15 min

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