Korean Beef Stew

• 1 kilo beef flank steak, cubed
• 2 Tbsp. fresh young ginger, finely grated
• 1 Tbsp. garlic, crushed
• 1 Tbsp. sesame oil
• 1 Tbsp. teriyaki sauce
• 3 Tbsp. light soy sauce
• 1 Tbsp. honey or sugar
• 1 tsp. black pepper, freshly ground
• 1 c. water
• 1 radish, cubed
• 1 carrot, cubed
• 1 Tbsp. spring onion, finely chopped
• 1 Tbsp. sesame seeds, toasted

1. Mix the first 8 ingredients together. (Note:
2. Marinate the beef for at least 1 hour or longer.)
3. When ready to cook, add just enough water to cover the meat.
4. After sauce reaches the boiling point, reduce the heat and simmer until tender.
5. Add the cubed radish and carrots.
6. Skim off fat.
7. Add the sesame seeds and spring onions. Serve with rice.

kilo beef, fresh young ginger, garlic, sesame oil, teriyaki sauce, soy sauce, honey, black pepper, water, radish, carrot, spring onion, sesame seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22089 (may not work)