), you whisk the marinade ingredients together and marinate the meat – the leftover marinade will become your sauce - no double measuring/dish dirtying/whisking/ingredient gathering
Broccoli of course works great for this dish too, but try to get your hands on a bunch of broccolini (sweet broccoli), it has an edge over the flavor-profile of regular broccoli crowns that will even have ‘veggie questioners’ hovering over leftovers in the fridge
But that’s okay, this is great as leftovers too (or mid-night snacks). Every South East Asian nation has their own version of stirfry noodles, and so does every Asian restaurant around the world, catering to the palates of their local patrons
I served our Beef & Green Bean Stir-Fry over rice and my family LOVED it and I really liked how I was able to utilize leftovers to create a new meal which was ready in no time flat
This is multi-step process so to make this completely from scratch will take time, my suggestion is fill the kimbap with ingredients you have leftover from another meal to speed up the process
Korean Bean Sprouts – this is what I do with my leftover bean sprouts (which I always seem to have. This is quite unique to Korean cooking – and it makes an incredible base for this simple, tasty stirfry
I don’t tend to keep them in the house at all, but had some pecans leftover from another project. My plate is usually half chow mein, half fried rice, honey walnut shrimp, and the Shanghai angus steak
