KOREAN BEEF – PHASE 2Jess Arroyo
3 cloves garlic – minced
1/4 cup gluten free soy
1/2 cup natvia or stevia granules
1/2 tsp ginger
1/2 tsp chilli flakes
Heat a pan and brown meat and garlic. Drain off any excess liquid.
In a small bowl, combine soy, natvia, ginger and chilli.
Pour mixture into the pan and bring to the simmer.
Simmer meat for 10 mins or until sauce thickens.
Makes 5 servings
By Mel Wishart