1 cup Korean Bbq Sauce
1/4 cup Stir Fry Sauce
1 teaspoon crushed Red Pepper
6 cloves Garlic, minced
Rice:
2 1/2 cups + 2 Tablespoons Chicken Broth or Water
1 1/2 Tablespoon Butter
1 teaspoon Salt
1 1/2 cup Jasmin Rice
1 head Broccoli florets, cut up
1/2 lb. Carrots, cut into thin sticks about 2 inches long
6 oz. Snow Peas
1/2 Onion, minced
6 cloves Garlic, minced
2 Tablespoons Oil
1/3 cup Water
2 Tablespoons Oil
1 bunch Enoki Mushrooms, washed cut end off about half way up
(Items in red bought from Asian Market)
In a large ziplock back place meat. Pour Korean Bbq sauce over meat and try to coat all the meat. Remove all the air and seal. Place in fridge and let marinate over night or at least 8 hours.
In a bowl combine stir fry sauce, crushed red pepper, and garlic. Add meat wtih bbq sauce to mixture and stir to coat with new mixture. Let sit while preparing the rest.
In a large sauce pan bring broth, butter, and salt to a boil. Add rice and stir. Cover and let simmer for 17 minutes. Fluff with a fork and set aside.
In a large bowl put broccoli, carrots, peas, onions, and garlic.
Heat wok to 350 with oil. Add veggies to wok and cook stirring for 1 minute.
Add water, cover and simmer for 4 minutes or until carrots are crisp tender. Remove veggies with a Chinese strainer back to their large bowl. Drain wok and wipe with a towel to remove water.
Add more oil and heat wok back up to 350.
Add meat and all the juices to wok. Stir fry till reach desired doneness.
Before you turn off heat add enoki mushrooms and heat just a little. They do not need much cooking. Pour meat with juices over veggies in their bowl and mix well. In individual bowls place rice and top with Korean Bbq. Serve with chop sticks!
