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Meat-coated Chinese Cabbage with Broth
Processing Time
20 Minutes
Portion
4 Portion
Ingredients
| Chinese Cabbage | 1/2 piece |
| Carrot | 1 piece, thinly shaved |
| Sukiyaki Meat | 200 g |
| Shallot | 4 pieces, crushed |
| Garlic | 4 cloves, crushed |
| Oyster Sauce | 1 tbsp |
| Pepper and Sugar | Sufficient |
| Red Chili Pepper | 3 pieces |
| Beef Broth | 500 ml |
| Cooking Oil | Sufficient |
| KEWPIE Salad Dressing Soy Sauce | 150 ml |
How to Make
- Cut chinese cabbage into 2 parts, wash, set aside,
- Arrange chinese cabbage, carrot, and meat in turns on heat-resistant container until it's layered, set aside,
- Heat the cooking oil, saute challiot and garlic until browned. Put broth, oyster sauce, ppepper, sugar, and KEWPIE Salad Dressing Soy Sauce, cook until it's boiling,
- In separate container, saute crushed red chili until flavorful and not smells, remove from the heat. Put into the soup, stir well,
- Pour chinese cabbage with the soup, and steam for 10 minutes or until cooked, remove from the heat. Serve with sprinkling of fried garlic and chopped red chili.
