Inviting Asian Flavors

New! From Company's Coming.

Create no-fuss, sumptuous food with an Asian flair! Inviting Asian Flavours, new from the Practical Gourmet series, makes it easy to entertain with exciting ingredients, gorgeous presentations and fabulous results. Explore these elegant yet approachable recipes, capturing the flavours of China, India, Japan, Korea, Lebanon, Malaysia, Thailand and Vietnam.

Bulgogi Beef

Granulated sugar 1/4 cup 60 mL
Mirin 1/4 cup 60 mL
Sesame oil 1/4 cup 60 mL
Soy sauce 1/4 cup 60 mL
Chopped green onion (white part only) 2 tbsp. 30 mL
Garlic cloves, minced 4 4
Finely grated ginger root 2 tsp. 10 mL
Pepper 1/2 tsp. 2 mL
Beef rib-eye steak (1 inch, 2.5 cm, thick) 1 1/2 lbs. 680 g
thinly sliced (see Tip, page 208)
Cornstarch 1 tsp. 5 mL
Cooking oil 1 tbsp. 15 mL

Combine first 8 ingredients in a large resealable freezer bag. Add beef and marinate in the
refrigerator for 2 hours.
Drain marinade into a small cup. Stir in cornstarch until smooth and set aside.
Heat a wok or large frying pan on medium-high. Add cooking oil. Add beef and stir-fry for
2 minutes until browned. Transfer to a bowl and set aside. Stir reserved marinade and add to
wok. Stir for 1 minute until bubbling and thickened. Return beef to wok and stir until coated.
Makes about 4 cups (1 L).

1/2 cup (125 mL): 228 Calories; 13.3 g Total Fat (2.8 g Mono, 0.7 g Poly, 2.8 g Sat); 45 mg Cholesterol;
10 g Carbohydrate; trace Fibre; 15 g Protein; 688 mg Sodium