MISONO STYLE BEEF WITH VEGGIES

Ingredients:

1/2	kg	MONTEREY BEEF SUKIYAKI CUT
3	tbsp	cooking oil
2	tbsp	MAGNOLIA GOLD BUTTER SALTED
1	pc (100 g)	onion, sliced
4	cloves	garlic, chopped
1	pc (100 g)	carrot, cut into matchsticks (julienned)
1/4	kg	toge (mung bean sprouts)
1	stalk (57 g)	onion leek, sliced into 1 inch diagonal pieces
1/4	tsp	pepper
2	tsp	sesame oil

Marinade

2	tbsp	light soy sauce
1/2	tsp	sugar
1/4	tsp	pepper
1	tsp	sesame oil

Procedure:

Combine marinade ingredients and marinate meat for about 15 minutes or overnight in the chiller.
In a pan, heat 2 tbsp oil and butter. Fry beef in batches until cooked through. Arrange on one side of platter and keep warm.
In the same pan, add 1 tbsp oil and sauté onion and garlic.
Add carrot and cook until almost tender.
Add toge and leeks. Season with salt, pepper and sesame oil. Cook until veggies are tender. Arrange on platter with beef.

Makes 6 servings

(Yield: 6 cups (3 cups meat + 3 cups veggies)/1 cup per serving)

Tip/s:

Select carrots that are young, slender, firm and smooth with no cracks or signs of softening or withering.
To keep food warm without overcooking, set oven to 200°F and store food covered twith foil.
Soak onion in ice water during preparation for 15 minutes to make them crisp and at the same time remove strong flavor and aftertaste.
Sesame oil can be replaced with peanut oil, canola oil as well as toasted sesame seeds.

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