To make this simple and tasty stew even easier to make, use the pre-sliced bulgolgi beef you can find in the freezer section of many Asian food stores. Conveniently, these come in 300 g packs which makes for fuss-free purchasing for this recipe.
- 600 g piece of sirloin steak, trimmed
- 60 ml (¼ cup) soy sauce
- 2 tbsp caster sugar
- 2 tbsp cooking sake
- 1 tbsp sesame oil
- 1 tsp freshly ground black pepper
- 5 cloves garlic, very finely chopped
- 1 ½ tbsp finely grated ginger
- 150 g sweet potato noodles
- 200 g enoki mushrooms, trimmed
- 60 ml (¼ cup) vegetable oil
- 2 carrots, cut into thin batons
- 100 g fresh shiitaki mushrooms, sliced thickly
- 200 g king oyster mushrooms, sliced lengthways.
- 200 g firm tofu, drained and cut into 2 cm pieces
- 750 ml (3 cups) beef stock
- 2 green onions, trimmed and cut into 5 cm pieces.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time 1 hour 30 minutes
Marinating time 1 hour
Wrap the beef tightly in plastic wrap then place in the freezer for 1 hour 30 minutes or until partially frozen. Using a large sharp knife, cut the beef into very thin slices. Place the beef in a bowl with the soy sauce, sugar, cooking sake, sesame oil, pepper, garlic and ginger then toss to coat the beef well. Cover with plastic wrap then refrigerate for 1 hour. Drain, reserving the liquid.
Meanwhile, soak the noodles in boiling water for 15 minutes then drain. Break the enoki mushrooms into small clumps and set aside. Meanwhile, heat half the vegetable oil in a large casserole over medium-high. Add the carrots, shiitaki mushrooms and king oyster mushrooms, then cook, stirring, for about 5 minutes or until light golden. Remove and set aside in a bowl.
Heat the remaining oil in the casserole, add the beef then stir-fry for about 4 minutes or until seared all over. Place the noodles over the top of the beef then add the enoki, the shiitaki mixture in the bowl and the tofu. Add the reserved beef marinade and the beef stock and bring the liquid to a simmer. Reduce the heat to medium-low, add the green onion then cover the casserole and cook for about 10 minutes or until the noodles are tender.
Season to taste with sea salt and serve immediately.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Page.