Meat Sauce For Vegetables Korean Chang

6 ea Cloves garlic

1 tb Sesame oil

1 lb Ground round steak

1 c Soy sauce

1 c Soup stock

This meat sauce can be made in advance and stored in large quantities in the refrigerator. It will keep indefinitely. Use about 2 tablespoons per pound of vegetables or 1 tablespoon per cup of cooked vegetables. 1. Crush the garlic. Heat the sesame oil in a large frying pan. Brown the

meat and garlic in the sesame oil, stirring constantly for 10 minutes. Add the soy sauce and soup stock Simmer, uncovered, for 10 minutes. 2. When the sauce has cooled, skim off the fat and store for use as

desired. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright